Preheat oven to 180°C fanbake and grease the sides of a 25cm-diameter, high-sided loose-bottomed pie tin and line the base with baking paper. (If you only have a shallow flan tin, make half the amount of filling mixture).

Arrange pumpkin halves, cut-side down, on a baking tray lined with baking paper and bake until they can be easily pierced with a fork (about 40-50 minutes).

Scrape out flesh into a bowl or food processor, discarding skin.

Purée flesh – you should have about 3½ cups.

While the pumpkin is cooking, make the Maple-Glazed Nuts.

Place the nuts in a bowl, add the maple syrup and toss to coat.

Spread out on an oven tray lined with baking paper and bake at 180°C for 10-12 minutes until the syrup has set and the nuts are crunchy.

To make the Ginger Crust, combine biscuit crumbs with ginger and mix in butter until evenly combined.

Press the crumbs evenly over the base of the prepared tin and 4cm up the sides.

Chill until needed.

Once the pumpkin and nuts are cooked, increase oven temperature to 200°C fanbake.

Add sour cream, brown sugar, treacle or golden syrup, eggs, cinnamon, ginger, cardamom, orange zest and salt to the pumpkin purée and blend until smooth.

Pour into the chilled crust and smooth the top.

Bake until filling is set (35-40 minutes).

While pie is baking, make the Cinnamon Honey Crème Fraîche by mixing the ingredients together in a bowl.

Allow the pumpkin pie to cool before serving at room temperature garnished with Maple-Glazed Nuts and Cinnamon Honey Crème Fraîche.

Leftover pie will keep in the fridge for 3-4 days. Bring back to room temperature 30 minutes before serving.

You can use pastry instead of a biscuit base. Form 350g storebought shortcrust pastry into a log, cut into 5mm-thick slices and use to line base and 4cm up the sides of the pie tin, pressing to join so there are no holes.