Pumpkin pie with pecan pastry recipe | Sainsbury`s Magazine

Ingredients

• 350g roughly chopped pumpkin or butternut squash (prepared weight)
• 1 tbsp olive oil
• ½ tsp fine sea salt
• 1 tbsp maple syrup
• 200ml double cream, plus extra to serve
• ½ tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ tsp ground ginger
• 1 tbsp black treacle
• 50g light brown sugar
• 1 tbsp icing sugar
• finely grated zest of 1 orange
• 2 medium eggs, plus 1 yolk
• 50g pecans
• 225g plain flour, plus extra to dust
• 115g cold unsalted butter, diced
• 1 medium egg yolk
• 50g dark chocolate, finely chopped