Pumpkin Pie

Pastry:
6oz plain flour
½ tsp salt
1 tbsp sugar
1 tsp baking powder
3oz unsalted butter, very cold
1 egg yolk
3-4 tbsp double cream

Filling:
1lb pumpkin pulp
2 large or 3 small eggs
3oz soft brown sugar
4 tbsp golden syrup
8 fl. oz whipping or double cream
1½ tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp salt


Make pastry dough. Leave in fridge 30 min. +. Bake blind 400º F / Gas Mark 6 15 min.
Combine all ingredients for filling and mix together until just blended. Pour into pie case and return to oven 375º F / Gas Mark 5 for 40 min. until filling set. Place pie dish on hot baking sheet in oven to keep bottom pastry crisp.