Pumpkin pie

To prepare the pumpkin pie start with the pastry crust: put the flour, cold butter and a pinch of salt in a blender, then whizz together into a grainy, floury consistency.
Tip the mixture out onto a pastry board, make a well in the middle and add in the icing sugar, vanilla extract and egg yolks. Blend together with your fingers for a few minutes, until a soft, compact dough begins to form.
 
Shape the dough into a ball, wrap in cling film and set aside in the fridge for at least half an hour.
 
Clean the pumpkin, remove the seeds and skin, chop it into chunks and bake in a preheated oven at 200°, covered with aluminium foil, for 45 min, or until soft
When ready, transfer the pumpkin to a bowl and mash it well with a spoon or fork, add the brown sugar, the egg then the fresh cream.
Finally, add the cinnamon and nutmeg, the marsala and a grating of fresh ginger. Stir carefully, pour the creamed ingredients into a saucepan and thicken over a gentle heat for about 5-10 minutes, stirring frequently. Take the pastry crust out of the fridge, transfer to a floured pastry board and roll out to a sheet about 5 mm thick with a rolling pin then lay it in a greased, floured 26 cm mould.

 
Prick the bottom of the pastry with a fork then pour in the pumpkin cream.
Bake the pie in a preheated oven at 200° for the first 20 minutes then at 180° for a further 30 minutes; if the pie starts to change colour too quickly on top, cover with aluminium foil and finish baking. Remove the pie from the oven and allow to cool completely.
Decorate as desired with cream spray and cinnamon.