Place the pumpkin in a tray with a few knobs of butter and a little water.
Cover with foil and roast in a preheated oven at 200°c (180°c fan) for 30 minutes or until tender.
Once cool, pass the flesh through a sieve or blend in a food processor until smooth.
This will provide enough pumpkin for both the ice cream and the pie filling, with a little left over for garnishing.
Sift the flour and salt into a large bowl and add the butter.
Rub together with your fingertips until the mixture resembles fine breadcrumbs.
Add 2 tbsp water and mix to a firm dough, adding more water if it seems a little dry.
Knead the dough briefly and gently on a floured surface.
Wrap in cling film and chill for at least 15 minutes, while preparing the filling.
750g pumpkin puree
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
Combine the sugar, salt, nutmeg and half of the cinnamon.
Add the eggs, milk, melted butter and pumpkin and stir well.
Preheat the oven to at 180°c (160°c fan).
Roll out the pastry to a thickness of 2 to 3mm. Note that the recipe contains a percentage of self-raising flour, which will give the cooked pastry a texture that is more cake-like, causing it to expand when cooked. Consequently it shouldn’t be rolled too thick).
Cut into 12 pieces and line 12 x 7.5cm pastry rings.
Line each case with baking parchment and beans and cook for 15 minutes.
Remove the beans and paper and cook for a further 10 minutes, or until the base is lightly browned.
Allow to cool slightly and increase the oven temperature to 220°c (200°c fan).
Pour the filling into the pastry bases and cook for 10 minutes. Reduce to 180°c (160°c fan) and cook for a further 30 to 40 minutes until lightly set.
Allow the pies to cool before removing from the rings.
Mix the icing sugar and remaining cinnamon together and dust over the pies.
200g freshly made pumpkin puree
1 tsp vanilla extract
500ml double cream
160g brown sugar
5 egg yolks
½ tsp ground cinnamon
½ tsp ground ginger
A pinch of salt
A pinch of freshly grated nutmeg
Place the pumpkin puree into a bowl and add the vanilla, mixing well. Allow to rest.
Meanwhile, combine 350ml of the double cream and two thirds of the brown sugar in a saucepan and bring to a simmer, stirring all the time.
In a separate bowl, combine the egg yolks, cinnamon, ginger, salt and nutmeg, as well as the remaining 150ml cream and brown sugar. Whisk until smooth and the sugar has dissolved.
Remove the hot cream mixture from the heat and gradually whisk about 1/2 cup into the egg mixture until smooth.
Pour the egg mixture back into the pan of hot cream, mixing well.
Cook over a medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it. Do not allow the custard to boil.
Strain through a fine-mesh sieve into a bowl, then place in a larger bowl partially filled with ice water and stir occasionally until cool.
Whisk the pumpkin and vanilla mixture into the cooled custard.
Cover with plastic wrap and refrigerate until chilled, for at least 3 hours or up to 24 hours.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
15g toasted pumpkin seeds
Mix the isomalt with the toasted pumpkin seeds and spread over a Silpat mat.
Bake at 180°c (160°c fan) for 10 minutes or until the isomalt has fully melted.
Allow to cool completely and snap into twelve abstract shapes.
Drizzle the plate with a little pumpkin puree and loose cream.
Set the pie slightly off-centre. Add one scoop of pumpkin ice cream and a quenelle of whipped cream.
Stand the isomalt crisp between the ice cream and the pie and serve immediately.