Pumpkins! They’re fully in season now which means they’re cheap and deliciously sweet – perfect for this pie!

600g raw pumpkin, skin on, deseeded

Crust

200g gingernuts and/or round wine biscuits, crumbed

2 tsp ground ginger

1 tbsp caster sugar

120g butter, melted

Filling

220g sour cream

1/3 cup brown sugar

2 tbsp maple syrup

3 eggs

2 tsps cinnamon

1 tsp each ginger & cardamom

Zest of one orange

Pinch sea salt

Crème 

100g crème fraiche

75g cream cheese

1 tbsp honey

½ tsp cinnamon

Preheat oven to 180°C fan bake and line a baking tray with baking paper. Grease a 23cm high-sided tart tin.

Arrange pumpkin,  skin side up  on the baking tray and bake until soft (about 40-50 minutes). Scoop out flesh, discarding skin, and leave to cool, allowing steam to escape. Puree until smooth. It ought to yeild about 1 ½ to 2 cups.

While the pumpkin bakes, make the crust by combining the biscuit crumbs with ginger, sugar and melted butter. Press evenly into the tart tin, pushing the biscuit mix up the sides and over the base. Chill.

In a bowl, combine pumpkin with all the filling ingredients and mix until smooth. Pour into the chilled crust and smooth the top. Bake until filling is set (35-40 minutes).

While pie is baking, make the cinnamon honey crème by mixing the ingredients together in a bowl.

Serve slices of pie at room temperature with crème and a few toasted walnuts (optional).