Gluten Free Pumpkin Pie

Cut the pumpkin flesh into chunks, place on a baking tray and bake on gas 6 for 30-45 mins until soft and starting to char.

Remove the pumpkin chunks from the oven and use either a stick blender or a food processer to whizz up the pumpkin into a puree.

To make the pastry, place the flour, sugar and salt in a bowl and gently mix.

Add the butter in small chunks then rub it in with your finger tips until you get a breadcrumb consistency.

Add in the egg yolk and a tbsp of the water and mix with a round ended knife to bring together, slowly add more water until it comes together into clumps, you should get a dough that you can handle easily, isn't to sticky but also doesn't crumble apart.

Wrap the dough in clingfilm and chill for at least an hour (or put in the freezer for 15 mins) before rolling

Pre heat your oven to gas mark 7/220c. Once chilled roll the pastry out between two pieces of cling film or on a well floured surface. Roll out until around 2-3mm thick.

Grease a flan dish (mine is 26cm) and push your rolled out dough into the dish. Use a fork to poke holes in the base, add a piece of greaseproof paper to the inside and add baking beads or uncooked rice inside this in order to blind bake.

Place your flan dish in the oven and bake for 10-12 mins until the pastry just starts to brown on the edge.

Remove from the oven and turn the oven down to gas mark 4/180c.

In a large bowl place all the pumpkin pie filling ingredients along with the pumpkin puree and use a whisk to mix the ingredients together well.

Pour the pumpkin pie filling into the pastry crust and place back in the oven for 45-50 mins until cooked through, the filling should feel firm to the touch.

Once cooked, remove from the oven and allow to cool for at least 3 hours.

Whisk up the remaining 100ml of cream until thick, dollop this into the middle of the pie and finish with a pinch of nutmeg.