225g plain flour
150g butter
1tbsp caster sugar
350g peeled, deseeded and cubed pumpkin
3 eggs, beaten
75g caster sugar
Few drops vanilla essence
1tsp finely grated orange rind
150ml double cream
110g pecan halves
50g soft light brown sugar

1 Rub the flour, butter and sugar together to resemble fine breadcrumbs. Bring together gently adding a little cold water as necessary and knead until smooth. Chill, covered for 15 minutes.

2 Boil the pumpkin until tender, drain and cool, then mash with eggs, sugar, vanilla, orange rind and cream. When smooth stir in half the nuts, roughly chopped. Heat the oven to 180C/350F/gas 4.

3 Roll out the pastry to line a deep 20cm/8in loose bottomed flan tin and line with greaseproof paper and baking beans. Bake for 20 minutes, then remove the paper and pour in the pumpkin filling. Bake for 30 minutes until almost firm.

4 Heat the remaining nuts and sugar in a small pan until the sugar dissolves and then spoon neatly over the almost cooked pie. Return to the oven for a further 10-20 minutes or until firm and golden brown. Cool slightly before serving with whipped cream or vanilla ice cream.