Pumpkin Pecan Pie - cooking recipe

Ingredients

3/4 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, chilled, diced
3 None eggs
7 oz mashed pumpkin or winter squash
2/3 cup heavy cream, plus extra, whipped, to serve
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 cup pecan halves

Preparation

Sift together flour and powdered sugar into a bowl. Cut in butter until mixture resembles breadcrumbs. Add 1 egg and mix until combined. Wrap in plastic wrap and chill for 30 mins.
Roll dough out until 1/8 inch thick. Lightly grease a 9 inch fluted tart pan and line with rolled dough. Chill for 30 mins.
Preheat oven to 350\u00b0F. Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights.
Increase heat to 400\u00b0F. Combine pumpkin, cream, sugar, spices and remaining eggs. Transfer to pie shell and sprinkle pecans over top. Bake for 10 mins. Reduce heat to 300\u00b0F and bake for another 25-30 mins, until firm. Let cool.
Dust with powdered sugar and serve in wedges with whipped cream.