Method

FOR THE PASTRY
1. In a large mixing bowl, combine the plain flour and cold, diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. 
2. Make a well in the centre of the mixture and add the egg yolk. Mix it in with a fork. 
3. Gradually add cold water, one tablespoon at a time, until the mixture comes together to form a dough. Be careful not to add too much water. 
4. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to line a 9-inch (23 cm) pie dish.
6. Carefully line the pie dish with the pastry, pressing it gently into the corners. Trim any excess pastry hanging over the edge. 
7. Blind bake using baking beans for 15 minutes at 180 C.

FOR THE FILLING
8. Peel and dice a pumpkin, then cook until soft and mash or puree it. 
9. Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6). 
10. In a large bowl, whisk together the pumpkin puree, eggs, caster sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt until well combined.
11. Gradually add the double cream to the pumpkin mixture and mix until smooth. 
12. Pour the pumpkin filling into the pastry-lined pie dish. 
13. Place the pie in the preheated oven and bake for 35 minutes at 160°C and continue baking for another 35-40 minutes, or until the filling is set and the pastry is golden brown. 
14. Allow the pumpkin pie to cool completely on a wire rack before serving. Sprinkle over some caster sugar and caramelise using a blow torch. 

Serve with whipped cream or a scoop of vanilla ice cream.