Whole eggs 2
Egg yolk 1
Dark brown sugar 1/2 cup
White sugar 1/3 cup
Cinnamon 1/2 tsp
Ground ginger 1tsp
Ground nutmeg 1/4 tsp
Ground cloves 1/4 tsp
Pumpkin Puree 300g
Evaporated milk 1 1/2 cup
Plain flour 170g
Cold diced butter 125g
Caster sugar 40g
Egg yolk 1
1. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (If you don’t have a food processor or are doing this outdoors, you can rub the butter into the flour using your fingers).
2. Add the caster sugar and briefly whiz (or stir) to combine.
3. Next, add the egg yolk and 2 tsp of cold water and pulse (or stir with a fork) until the pastry comes together. Bring the pastry together into a disc with your hands, wrap in cling film and chill for 30 min.
4. Dust a work surface with flour and roll out the pastry and use to line a 20 cm (8 in) round, roughly 4 cm (1½ in) deep cake tin. Prick the base with a fork and chill for 10 minutes.
5. Preheat the Aquaforno oven to 200°C with the 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 and bake for 15 minutes. Remove the parchment and beans and bake for 8 minutes, or until the pastry is cooked through.
6. In a large bowl, lightly beat the eggs until pale and fluffy, (this should take about 3 min). Fold through the sugar, spices, evaporated milk and pumpkin puree until combined. Pour into cooked pastry.
7. Return the pie to the oven and cook for 45-50 min or until the filling feels lightly firm. Leave to cool completely or serve just warm with some whipped cream.