Pumpkin pie with all-butter crust and whipped cream

Halve the pumpkin and scrape out the seeds and guts.

Roast the pumpkin cut side down on a parchment lined baking sheet at 325F for one hour, until a paring knife passes through without resistance.

Pulse the flour and the very cold butter in a food processor until the texture is between tiny pebbles and wet sand, with butter pieces just visible.

Tip into a bowl, mix in the salt and sugar, sprinkle over the ice water and fold gently, mixing as little as possible.

Turn out and work only until the flour is hydrated and it forms a cohesive mass, then wrap in plastic and refrigerate at least 30 minutes.

Peel the skins off the roasted pumpkin and let it steam off while still warm.

Process two cups of the warm pumpkin with the brown sugar and the maple syrup for 60 to 90 seconds until very smooth.

Add the cinnamon, ground ginger, allspice, cloves, grated nutmeg, milk and heavy cream.

Add the four eggs, now that the mixture is cold enough not to cook them, and process a further minute until smooth and creamy.

Roll the chilled dough out on a floured surface to about two inches wider than the pie pan, roll it up on the pin and unfurl it into the pan.

Patch any tears, refrigerate 15 minutes, then dock the bottom with a fork.

Line the crust with aluminium foil, fill with pie weights and par-bake at 400F for 15 minutes on a preheated pizza stone.

Pour the filling into the hot shell, tap out the bubbles and bake about 25 minutes until the crust is brown and the filling is set but still slightly jiggly.

Refrigerate overnight.

Whip the cream by hand to stiff peaks, sweeten with sugar and optionally vanilla, and spread over the pie.