Pumpkin Purée

Pre-heat the oven if roasting the pumpkin.
Chop the pumpkin into small pieces, put the pieces onto a lightly oiled oven tray and bake for 40 minutes until soft. Or put the pumpkin pieces into a pan of water, simmer over a medium heat until soft and drain.
When cold enough to handle, remove and discard the pumpkin skin, and put the pulp into a food processor.
Pulse or mash the pumpkin into a smooth purée.

Sweet Pastry

Lower the oven temperature to 190°C, Fan 170°C, 375°F, Gas 5.
Rub some butter around the inside of a 20cm/8” tart or flan dish.
Measure the flour into a mixing bowl.
Chop the butter into small cubes and add them to the bowl.
Using a fork or pastry blender to work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the egg yolks and stir well.
Using your hands gather the mix together to form a smooth ball of pastry dough.
Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the pastry into the dish using your fingers.
Cut away any pastry that hangs over the edge of the dish.
Prick the pastry all over with a fork.
Chill the prepared pastry until required.
Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface.
Bake for 10-12 minutes, remove from the oven and carefully lift the parchment paper and contents off the pastry.
Return the pastry to the oven and cook for a further 4-5 minutes.

Pumpkin Pie Filling

Put the milk, sugar, maple syrup, egg and mixed spice into a mixing bowl and beat together well.
Add this to the pumpkin in the food processor and pulse until smooth.
Pour the filling into the prepared pastry case.
Bake for 30–35 minutes.

Pecan Topping