Rodda’s clotted cream pumpkin pie

Ingredients

• 500g pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry at room temperature
• Plain flour, for dusting
• 140g caster sugar
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 1 tbsp tahini
• 2 eggs, beaten
• 25g butter, melted
• 125ml milk
• 50g Rodda’s Cornish clotted cream
• Handful of pecans
• Sliced apple (optional)
• 1 tbsp icing sugar