Pumpkin & pecan cheesecake pie

Blitz the flour and butter together in a food processor until the mixture resembles fine breadcrumbs, then pulse in the caster sugar and a few gratings of nutmeg. Pulse in the egg yolk and enough cold water (about 1 tbsp) to create a firm dough. Tip into a bowl, cover and chill for at least 20 mins. Alternatively, rub the butter into the flour in a large bowl using your fingertips, then stir in the sugar, nutmeg, egg yolk and water.

Roll the chilled pastry out on a lightly floured surface until it’s slightly larger than a 22cm fluted loose-bottomed tart tin, then use it to line the tin. Prick the base all over using a fork, then chill for 20 mins.

About 5 mins before the pastry has finished chilling, heat the oven to 180C/160C fan/gas 4. Remove the pastry from the fridge, then line with a piece of baking parchment and fill with baking beans or uncooked rice or lentils. Bake for 12 mins, then remove the beans and parchment and bake for another 8-10 mins until the pastry is lightly golden.

Meanwhile, combine the pumpkin purée, 2 eggs, light brown soft sugar, cinnamon, ginger and soft cheese. Grate in about ½ tsp nutmeg, mix well, then pour the filling into the pastry case. Bake for 30 mins until the filling is lightly set with a slight wobble in the middle. Arrange the pecans over the filling in concentric circles, then brush over the maple syrup. Return to the oven for a further 15 mins until the pecans are lightly golden and the filling is set. Leave to cool completely in the tin before removing and serving. Will keep chilled for up to three days.