Place your butter and flour into a bowl, then using only the tips of your fingers rub the butter and flour together until you get a breadcrumb consistency.

Add the icing sugar and mix until it is all combined.

Mix the egg yolk with 1 tbsp of water then add it to your bowl. Use a table knife to fold the egg mixture into the flour mixture until the dough comes together, you might need to add more of the water 1 tbsp at a time to get it to come together as a dough.

Wrap your pastry in cling film and chill it in the fridge for at least half an hour.

Once you have let it chill take your pastry and roll 2/3 of it out and place it into a 23cm pie dish. Use a little piece of the spare dough to push the pastry into the edges of the dish, then use a sharp knife to trim the edges of the pastry flush with the dish.

Take the remaining dough, roll it out and cut into long thin (about a cm wide) strips. Plait these strips then using a little water or egg white stick the plaits around the edge of the pie making sure you stick them to the pastry and not the dish. I made 4 smaller plaits and stuck them on in sections, it seemed easier than trying to do it in one long strip.

Put you finished pie shell into the fridge to chill while you make the filling.

Preheat your oven to 210c/190c fan oven,

In a bowl mix together the pumpkin puree, spices, salt and both sugars. When fully combined whisk in the eggs and then whisk in the cream. The mixture will seem quite wet.

Get you pie shell out of the fridge and pour in your filling. Bake in the oven for 15 mins before turning the heat down to 175c/155c fan oven and baking for another 20 mins.

At this point you will need to get your pie out of the oven and wrap some foil around the crust to prevent it from burning. Once you have done this put your pie back into the oven for a further 20 mins or until a knife in the centre comes out clean.

Leave your pie to cool completely before dusting it with icing sugar and serving it with whipped cream.