Thanksgiving Pumpkin Pie

Ingredients:

500 g pumpkin, cooked, mashed and cooled
1 cup soft brown sugar
1/3 cup cream
2 eggs, lightly beaten
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Pie dough:
1 ¼ cups plain flour
3 ½ oz chilled unsalted butter, chopped
4 tablespoons chilled water
1 tablespoon milk
2 teaspoons caster sugar
1 egg yolk, lightly beaten

Preparing:

Sift the flour into a large bowl and rub in the butter using just your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar, add almost all the liquid, and mix until form a dough, adding more liquid if necessary.
Turn onto a lightly floured surface, gather together into a ball and cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180ºC (375ºF).

Roll out the pastry between two sheets of baking paper to cover the base and sides of a 9 inch (23 cm) pie dish.
Beat the egg yolk with the milk and brush onto the pastry edge.
Line the pastry base with crumpled baking paper and spread ceramic beans over.
Bake for 10 minutes, remove the paper and beans, bake for 5 more minutes and set aside to cool.

Whisk the eggs and brown sugar.
Add the pumpkin, cream and spices and combine.
Pour into the pastry shell and bake for 40 minutes.