I Made Pumpkin Pie!!

For a very long time I've been planning on spending my Autumn months making typically American food. Every year I get a pumpkin, but not once have I made the choice to actually make something with it. I just carve a stupid face and watch it burn. (FYI, the smell of burnt pumpkin is not nice).
So, anyway, this year I thought I would actually do something productive with it. Of course, the only thing that sprung to mind was Pumpkin Pie. So, without further a due, here it is!

What you'll need:

Pastry (yes, I did make mine. You can always cheat though and buy it) :
-170g Plain flour
-100g softened butter
-pinch of salt

Filling:
-625g chopped & peeled pumpkin
-2 eggs
-60g light, brown sugar
-3 tbsp golden syrup (or maple if you can afford it!)
-1/2 tsp cinnamon 
-1/2 tsp nutmeg (you can use other spices if you prefer)
-200ml single/double cream - depending on how indulgent you're feeling.

The doing:

- Pre-heat the oven to 190c/375f/gas mark 5


Pastry: Rub the butter and flour together into crumbs; add one or two tbsp's of water to help bind it together. Knead gently, then pop into the fridge to chill for approx. one hour. 
Filling: Chop & peel the pumpkin; boil until soft, blend into a puree and leave to completely chill. 
Once all is chilled; roll out the pasty and lay it into a baking dish. Make sure you grease it well enough, don't want to leave the bottom behind! Mix all of the above ingredients together and pour into the pastry dish. 
I'm aware that I didn't blind bake, which is what you're supposed to do, but I never have done and my pastry has always turned out just fine. 
You can now pop the dish into the oven for approx. 40-50mins; you want the pastry golden brown, and the centre to be set but a little wobbly in the middle still. 

Once it's done, bring it out and let it chill on a wire rack then pop it in the fridge for about an hour before serving. You're best to keep it in the fridge afterwards as well. 

Now, take a step back, marvel at your work and be proud. I was!