Pumpkin pecan cream pie

For the pie crust: In a bowl, mix the room temperature butter and the icing sugar together with a wooden spoon. Once fully mixed, sieve in the flour and mix well. Add the egg yolk and mix until a soft dough is formed. Move the dough on to a counter top and lightly knead to ensure all ingredients are distributed evenly. Cover the dough in cling film and leave in the refrigerator for at least 25 minutes.

Take the dough from the fridge and lightly dust a counter top with a little flour. Using a rolling pin, roll the pastry dough out round until 5mm in depth. Using the rolling pin, roll the pastry up and then unroll into a 10-inch/25mm non stick pie tin. Use your fingers to push the pastry into the tin, ensuring the tin is fully lined.

Place a layer of baking parchment over the pastry and fill the inside of the tin with baking beans (you can use any dried beans for this and reuse them). Place the pie crust into a preheated oven at 170C for 20 minutes. Remove the baking beans (be careful as they will be hot) and return the pie crust to the oven and bake for a further ten minutes. Remove from the oven and allow to cool.

For the pie filling: In a bowl, mix the cornflour, demerara sugar and eggs together. Add the pumpkin, cream, spices and vanilla and mix until smooth.

Place the pie filling into the pre-baked crust and smooth the top with a spatula. Bake in a preheated oven at 190C for 45 minutes (to check that it is cooked, place the blade of a knife in the centre and if it comes out clean, the filling is cooked). Cool on a wire rack.

In a pan, melt the caster sugar and when slightly brown, add the pecans. Coat the pecans in the caramelised sugar for 30 seconds. Allow to cool and chop roughly with a knife.

Whip the remaining cream and spread on top of the cooled pie. Generously sprinkle the pecans on top and finish by grating the orange zest all over the pie