Salted caramel pumpkin pie

First, make the pastry. Tip the flour, 1/2 tsp salt and the nutmeg into a bowl and stir to combine. Rub the butter into the flour mixture using your fingertips until the mixture resembles damp sand. Or, do this in a food processor by pulsing together. Scatter in the sugar and stir, then drizzle in 4 tbsp cold water. Squeeze the mixture together until the dough starts to clump up, adding another 1 tbsp water if it feels too dry. Bring the dough together and, when smooth with no floury patches, shape into a disc, return to the bowl, cover with a tea towel and leave to rest for at least 30 mins. (If the kitchen is quite warm, put it in the fridge instead.)

Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until it is large enough to line a 23cm tart tin that’s 5cm deep. Lift the pastry into the tin and gently press it into the base and up the side, leaving about 2cm overhanging and trimming the rest (the pastry will shrink as it cooks, so the slight overhang ensures the sides remain high). Patch any holes using the offcuts, reserving any extra pastry for patching later, if needed. Line the pastry case with a large sheet of baking parchment, then fill with baking beans or uncooked rice. Bake for 15 mins.

Remove the baking beans and parchment, then patch any holes that may have appeared using the reserved pastry. Brush the beaten egg white all over the pastry case and bake for 10 mins more until crisp and golden. Carefully trim the pastry to the rim of the tin using a small serrated knife, and leave to cool slightly while you prepare the filling.

Reduce the oven temperature to 180C/160C fan/gas 4. Tip the eggs and egg yolk into a bowl with the brown sugar, 75ml maple syrup, pumpkin purée, vanilla, cinnamon, ginger, nutmeg, cloves, evaporated milk, 150ml double cream and 1 tsp salt. Whisk together to combine. Put the tart tin into a roasting tin (in case any of the filling leaks out), then pour the filling into the pastry case. (If it’s easier, slide the roasting tin onto the oven shelf first, then pour in the filling.) Transfer to the oven and bake for 1 hr until the filling is set with a slight wobble in the middle. Leave to cool in the tin to room temperature, then chill for 1 hr. Will then keep frozen for up to three months. Defrost in the fridge overnight before serving as below.

Just before serving, pour 250ml cream and 2 tbsp maple syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and transfer to a plate or cake stand. Spoon the cream into the centre of the pie in large dollops, then drizzle over a little extra maple syrup. Cut into wedges to serve. Will keep chilled for up to three days.