Method

• 1.
  Place pumpkin in a microwave-safe bowl and cover with plastic wrap. Cook on high for 12 minutes or until very tender. (Alternatively, cook in a steamer for 20-25 minutes.) Transfer to a colander to drain excess liquid and set aside to cool.

• 2.
  Preheat oven to 180°C. For waffle crust, pour half the melted butter into a bowl and toss with waffle pieces, cinnamon, maple and 1/2 tsp salt.
• 3.
  Spread onto a baking paper-lined baking tray. Bake, stirring twice, for 25 minutes or until golden.
• 4.
  Set aside to cool. Place waffle mixture and remaining 75g butter in a food processor and pulse to fine crumbs. Press into the base and sides of a 24cm pie pan. Chill for 20 minutes.
• 5.
  To make filling, whiz pumpkin, maple, coconut milk, eggs, egg yolk and spices in a food processor until smooth.
• 6.
  Pour into pan and bake for 50-60 minutes until set with a slight wobble in the centre. Set aside for 10 minutes to cool slightly.
• 7.
  Serve pie warm or chilled topped with extra grated nutmeg.