Place the pumpkin pieces in a large
microwaveable bowl. Cover, then cook on
High (850W) for 15 mins or until soft. Tip
into a colander to drain, then leave to cool.
On a lightly floured surface, roll out pastry
to the thickness of a £1 coin so it’s wide
enough to line a 25cm tart tin. Ease the
pastry into the case, making sure there’s
an overhang, then chill for 30 mins. Heat
oven to 200C/fan 180C/gas 6. Line the
case with foil and baking beans, then
bake for 15-20 mins. Remove foil and
beans, then cook for a further 10 mins
until the pastry is golden. Turn oven
down to 160C/fan 140C/gas 3.
Meanwhile, place pumpkin, sugar,
eggs, cream and spices in a food
processor, then blend until smooth.
Pour into the baked pastry case, then
bake for 1 hr until the filling has puffed
up in the centre (it will sink as it cools).
Remove from tin, then leave to cool.
Whip the cream with the maple syrup
until thickened, then fold in the pecans.
Serve spoonfuls of the cream with slices
of the pie.