Serves 6

Ingredients

Method

1. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (or you can, rub the butter into the flour using your fingers). Add the caster sugar and briefly whiz (or stir) to combine. Next add the egg yolk and 2tsp cold water and pulse (or stir with a  fork) until the pastry comes together. Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30min.

2. Dust a work surface with flour and roll out the pastry and use to line a 20cm (8in) round, roughly 4cm (1½in) deep cake tin. Prick base with a fork and chill for 10min.

3. Preheat Aquaforno oven to 200°C with pizza stone in. Line the pastry case with a large  square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15min. Remove the
   parchment and beans and bake for 8min, or until the pastry is cooked through.
4. In a large bowl, lightly beat the eggs  until pale and fluffy, about 3min. Fold through the sugar, spices, evaporated milk  and pumpkin puree
   until combined. Gently mix through the evaporated milk. Pour into cooked pastry.
5. Return the pie to the oven and cook for 45-50min or until the filling feels lightly firm. Leave to cool completely or serve just warm with some whipped cream.

To make pumpkin purée from scratch, cut a medium sugar pumpkin or butternut squash in half. Scrape out the insides and discard. Line a baking sheet with foil. Place the pumpkin halves cut side down on the lined baking sheet and bake on pizza stone at 200c until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.

Alternatively, you can take the butternut squash and pierce through the rotisserie spit, and use the rotisserie  attachment to slowly cook the squash.