This tasty recipe proves that pumpkin pie isn't just for North Americans celebrating Thanksgiving. The squashes are at their best right now, readily available and great value for money, which should be all the motivation you need. As ever, don't rush the shortcrust pastry, and make sure you have a tart ring measuring 26cm by 4cm before you start.

Pumpkin and pecan nut pie

Serves 4

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270g unsalted butter

100g icing sugar

330g flour

4 eggs

1kg pumpkin

100ml maple syrup

100g brown sugar

5g mixed spice

70ml double cream

100g pecan nuts

Start by making the pastry. Place 170g butter and 85g icing sugar into the bowl of an electric mixer and beat until smooth and light in colour. Add the flour and beat to the texture of breadcrumbs. Add one egg to the mixer then stop the machine as soon as the dough comes together. Knead the dough once by hand to form a ball, wrap it in clingfilm and place it in the fridge for 30 minutes.

Place a 26cm by 4cm baking ring on a flat baking sheet.

Roll the dough with a rolling pin to form a large circle 3mm thick. Place this into the tart ring and make sure the sides are pushed in well. Prick the base well with a fork and leave any excess pastry overhanging.

Place the lined tart into the fridge to rest for a further 30 minutes then remove from the fridge and cut away the excess.

Set the oven to 180C/160C fan/gas mark 4. Line the tart with a sheet of non-stick parchment paper, fill with baking beans and place in the oven for 12 to 15 minutes until the edges are light golden in colour.

Remove the tart from the oven, remove the baking beans and return the tart to the oven for 10 minutes until the base is light golden and cooked.

Using a large knife, peel the skin from the pumpkin and slice the flesh as thinly as possible.

Melt the remaining butter in a large saucepan over a medium heat then place the pumpkin flesh in the pan and cook until the flesh is soft and all the liquid has evaporated. Now place the pumpkin in a food processor along with 50ml maple syrup, the brown sugar, mixed spice, remaining eggs and cream. Blend well until the mixture is smooth. Now fill the tart case with the mixture and bake in the oven for 30 minutes. While the pie bakes place the remaining maple syrup into a mixing bowl. Add the pecan nuts and toss well.

Remove the pie from the oven and arrange the pecan nuts on top, drizzling the pie with the remaining syrup from the bowl. Place the pie back in the oven for 20 minutes.

Remove the pie from the oven and allow to cool at room temperature before refrigerating for two hours.

Prior to serving, remove the pie from the baking ring and dust with icing sugar.