Ginger and rum pumpkin pie recipe | delicious. Magazine

Ingredients

• For the pastry
• 225g plain flour, plus extra for dusting
• 3 tbsp icing sugar
• 1 tsp ground ginger
• 125g butter, chilled and cubed
• 1 medium free-range egg yolk
• 1 tbsp spiced rum (optional – see tip)
• For the filling
• 500g pumpkin, peeled, deseeded and roughly chopped
• Splash olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon, plus extra to serve
• ½ tsp each ground mixed spice, ground allspice and ground ginger
• 1 tbsp black treacle
• 80g light muscovado sugar
• 600ml double cream
• 2 tbsp spiced rum (optional – see tip)
• 3 medium free-range eggs, plus 1 yolk
• You’ll also need…
• Food processor; deep 23cm fluted loose-bottomed tart tin