Classic Pumpkin Pie

Start the pastry. Whisk together the 180 g flour, sugar and salt and rub in the 120 g cold butter until only small pea-size pieces are visible. Stir in the 60 ml ice-cold water, adding up to 15 ml more if needed, until the dough holds together. Wrap the disc and chill 1 h.

Line the pie dish. Roll the pastry on a floured surface into a 30 cm round about 3 mm thick and ease it into the 23 cm pie dish. Trim to a 1 cm overhang, fold under and crimp the edge, then chill 30 min.

Part-bake. At 190 °C (170 °C fan), prick the base, line with baking paper, fill with baking beans and bake 20 min. Remove the paper and beans and bake 5-8 min more until dry and lightly golden. The partly baked base stays crisp under the moist custard.

Cook down the pumpkin. Put the pumpkin, both sugars, spices and salt in the saucepan and cook over medium heat, stirring constantly, 10-15 min until thick, shiny and reduced (about 15% lighter). Driving off water concentrates the flavour and toasts the spices. Off the heat whisk in the cream and milk until smooth.

Combine and strain. Whisk the eggs, yolks and vanilla in a bowl, then whisk in the warm pumpkin mixture. Press through the sieve for a silky finish; this catches any stringy fibres or bits of egg.

Bake hot, then gently. Raise the oven to 200 °C (180 °C fan). Pour the filling into the warm shell and bake 10 min, then lower to 150 °C (130 °C fan) and bake 25-35 min more until the edge is set, the centre still wobbles slightly and reads about 79 °C. The hot start sets the base; the gentle finish stops the custard cracking.

Cool. Cool on the rack at least 3 h; the centre finishes setting as it cools.

Serve. Whip the cream with the icing sugar to soft peaks and add a swirl to each of the 8 wedges. Keep covered in the fridge up to 3 days.