Traditional fare in the States, this rich and colourful tart is fun for Haloween and to feed the sweet tooth throughout autumn months.

Ingredients - serves 6-8

225g plain flour
100g butter
75g caster sugar
1 egg
for the filling:
450g pumpkin, peeled & cubed
150g muscovado sugar
2 eggs, 1 egg yolk
284ml carton double cream
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of salt, pinch of ground cloves

Method

Preheat the oven to 200°C

Brush a roasting tray with oil, put the pumpkin on the tray and roast for 30 minutes until very soft and cooked. Put the pumpkin in a sieve and mash with a wooden spoon - this will help to push out excess liquid. Leave in the sieve and allow to cool. Turn the oven down to 180°C.

Make the sweet pastry by placing the flour, sugar and butter, cubed, into a processor. Blitz for a few seconds then add the egg and process to a ball. Stop immediately, roll beween layers of cling film and line a 28cm diameter, deep pie dish, refrigerate for 30 minutes. Now bake the pastry 'blind' for 5 minutes or until the surface looks dry, remove from the oven.

Mix the pumpkin purée with the other filling ingredients and pour it all into the pastry shell. Transfer to the oven and bake for a further 45 minutes until lightly set - if the pastry is getting too dark then cover loosely with foil.

Serve warm with Riverford clotted cream.