Caramel pumpkin pie recipe | Gourmet Traveller

Ingredients

• 900 gm pumpkin, seeds removed and cut into 5cm chunks (see note)
• 20 gm butter, softened
• 100 gm rapadura sugar, or to taste, plus extra to serve
• 2 eggs
• 60 ml (¼ cup) pouring cream
• Large pinch of finely grated nutmeg
• Pinch of ground black peppercorns
• Whipped cream, to serve
• Spelt shortcrust
• 150 gm (1 cup) wholemeal spelt flour
• 150 gm (1 cup) plain flour
• 150 gm chilled butter, diced
• 2 tbsp caster sugar