1 Sweet Crust (recipe below)

2 Whole Sweet Pumpkins (“pumpkin pie pumpkins”)

2 Large Eggs

250 Grams Mascarpone

100 Grams Brown Sugar, Packed

2 Tbsp Dark Maple Syrup

2 tsp Ground Cinnamon

1/4 tsp Ground All Spice

2 tsp Good Vanilla

Pinch of Sea Salt

Sweet Pastry

250 Grams All Purpose or “00” Flour

50 Grams White Sugar

Pinch of Salt

125 Grams Cold Unsalted Butter

2-3 Tbsp Cold Water (as needed)

Place the flour, sugar, salt and cold butter in a bowl and quickly blend with your fingers to break the butter into small pea-size pieces (this can be done in a food processor as well). Slowly add some cold water and blend until you have a dough that just holds together when squeezed. Wrap the dough in plastic wrap to form a flat disc and chill for at least an hour.

To Assemble the Filling

Carefully halve the pumpkins and remove the seeds. Roast flesh side down in a 350 oven for 45-50 minutes until soft. Cool and remove the flesh from the skin. You need about 2.5-3 cups of flesh total.

In a blender combine the pumpkin with the remaining ingredients and blend until smooth.

Roll out your pastry and fit into a deep pie dish. Use the off cuts of dough to garnish your edges - I did leaves on top of a crimped edge. Add you pumpkin filling. Brush the edge of the crust with a simple egg wash. Bake in a 350 degree oven for approximately 50 minutes. The crust will be golden brown and the filling will have darkened and be slightly loose still in the centre - a little wiggle. Remove and leave to cool. I like to garnish this pie with some pumpkin seed brittle and a few whole star anise. Serve with fresh whip cream or creme fraiche.