Maple Pumpkin Pie With Streusel Pecans

Preheat the oven to 180°C/fan 160°C/gas mark 4 and base-line a 20cm loose-based flan tin with baking parchment.

Begin by making the crust. Tip the ginger biscuits into a food processor and process to a crumb before transferring to a medium bowl. Melt the butter in a small saucepan – don’t be afraid to keep cooking until the butter browns slightly, this only adds to the overall taste. Pour the butter over the crumbs and mix well.

Press the buttery biscuit mix into the lined tin and, using a spatula, push the mixture about 2cm (¾in) up the sides to form a rim. Chill the crust in the refrigerator for 20 minutes to harden up.

Place the tin on a baking sheet (this makes for a more even bake) and transfer to the oven for 8–10 minutes. Remove and allow to cool slightly.

Meanwhile, for the filling, bring a small pan of water to the boil and add the pumpkin. Simmer for about 15 minutes until the flesh is tender and cuts like butter. Drain well, allowing the pumpkin to steam dry for a few minutes before puréeing until smooth. Mix the purée with the spices, maple syrup, cream and egg yolks. Pour into the crust and bake for 20–25 minutes until just set with a slight wobble. Remember, the filling will have a second bake once topped with the streusel.

Meanwhile, make the streusel. Put the butter, flour and sugar in a mixing bowl and rub together using your hands until the mix has come together. Stir through the pecans and cinnamon.

Remove the pie from the oven and top with the streusel mix. Return to the oven to cook the pie for a further 15 minutes. Allow the pie to cool slightly before serving in slices with a scoop of ice cream.