For the pastry
- 115g/4oz unsalted butter
- 75g/2¾oz caster sugar
- 175g/6oz plain flour, plus extra for dusting
- pinch ground cinnamon
- 75g/2¾oz ground almonds
- 2 free-range egg yolks
For the filling
- 750g/1lb 10oz pumpkin, peeled and cut into 2.5cm/1in cubes
- 125ml/4fl oz maple syrup
- 175ml/6fl oz evaporated milk
- 2 free-range eggs, plus 1 yolk
- 2 tsp amaretto liqueur
- ½ tsp fresh nutmeg, grated, plus extra to decorate
- 2 amaretti biscuits, crumbled
- crème fraîche, to serve
To make the pastry, blend the butter and sugar together in a food processor and then add the flour, cinnamon and almonds. Process briefly and add the egg. Process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in clingfilm and chill for 30 minutes in the fridge.
Preheat the oven to 200C/180C Fan/Gas 6.
Roll out the pastry on a lightly floured work surface and use it to line a 23cm/9in tart tin. Chill for 15 minutes. Line the pastry with baking paper and baking beans and blind bake for 20 minutes, or until the pastry is golden. Remove from the oven.
Reduce the temperature of the oven to 170C/150C Fan/Gas 3.
To make the filling, place the pumpkin in a steamer or cook in a saucepan of boiling water until tender. Drain and leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk, amaretto and nutmeg and blitz until smooth. Push the mixture through a sieve and then pour into the pastry case. Cook for 45 minutes–1 hour, or until the filling has just set.
Grate over some more nutmeg and sprinkle over the amaretti biscuits. Serve the pie in slices with the crème fraîche.