1. Prepare the Pastry Crust

• • In a large mixing bowl, sift the flour and icing sugar together. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

• • Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Knead the dough lightly, shape it into a disk, wrap it in cling film, and refrigerate for 30 minutes.

2. Roll Out the Pastry

• • Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) pie tin. Carefully transfer the dough to the tin, pressing it into the edges, and trim off any excess. Prick the base with a fork.

• • Line the pastry with baking paper and fill it with baking beans or rice. Bake the crust for 15 minutes, then remove the baking paper and beans and bake for another 5-7 minutes until lightly golden. Set aside to cool.

3. Prepare the Pumpkin Filling

• • In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, and double cream until smooth. Stir in the cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt.

4. Assemble and Bake the Pie

• • Pour the pumpkin filling into the pre-baked pastry crust, smoothing the top with a spatula. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the center.

• • Once baked, remove the pie from the oven and let it cool completely before serving.

5. Serve

• • Slice the pie and serve with whipped cream or vanilla ice cream for an extra indulgent dessert.