Method

• 1.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper. Grease a 24cm, 1.6L pie dish.
• 2.
  Toss pumpkin, oil and a pinch each of salt flakes and freshly cracked black pepper on prepared tray. Roast for 45 minutes or until tender. Set aside to cool.

• 3.
  Meanwhile, for the pastry, combine flour, butter and 1 1/2 tsp salt flakes in a bowl and rub with your fingers until it resembles coarse breadcrumbs. Stir sugar and 1/2 cup (125ml) water together in a bowl until sugar is mostly dissolved. Add sugar mixture to flour mixture and stir until just combined. Turn out onto a lightly floured work surface and gently knead until it begins to form a dough. Flatten into a disc, enclose in plastic wrap and chill for 1 hour.
• 4.
  Roll out pastry to a 3mm-thick round and use to line base and side of prepared dish. Trim pastry, leaving 3cm excess. Fold excess back over into dish, 1.5cm at a time, to create a crust edge. Chill for 30 minutes, then brush crust with egg. Line pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper, and bake for a further 15 minutes or until base is light golden. Set aside to cool.
• 5.
  Reduce oven to 160°C.
• 6.
  To make the filling, place roasted pumpkin in a food processor and whiz until smooth. Add cream, brandy, eggs and egg yolks, sugar and spices, and pulse to combine. Pour pumpkin mixture into cooled tart shell and bake, turning halfway, for 50 minutes or until centre has a slight wobble. Stand for 30 minutes to set slightly.
• 7.
  Meanwhile, combine honey and extra 1 tbs brown sugar in a small frypan over high heat and, stirring constantly, bring to the boil. Remove from heat.
• 8.
  Serve pie warm or chilled, drizzled with brown sugar honey and scattered with pepitas, with a dollop of creme fraiche.