Ingredients

• 225g/8oz plain flour
• 100g/3½oz unsalted butter
• 1 free-range egg
• beaten
• 25g/1oz caster sugar
• 50ml/2fl oz milk
• to bind (more if necessary)
• plain flour and icing sugar
• to dust
• 1 free-range egg
• beaten
• for egg wash
• 350g/12oz pumpkin
• peeled
• cut into cubes
• 150g/5oz butternut squash
• 50g/2oz soft dark brown sugar
• 140ml/5fl oz double cream
• 1 tsp clear honey
• ½ tsp ground cinnamon
• pinch freshly grated nutmeg
• pinch ground allspice
• pinch ground ginger
• 2 free-range eggs
• beaten
• 6 free-range egg yolks
• 100g/3½oz caster sugar
• 1 vanilla pod
• split
• 400ml/14fl oz milk

Directions

• For the pastry
• place the flour
• butter
• egg
• sugar and milk into a food processor and pulse briefly to bring the ingredients together as a dough. Remove and place into a bowl and mix well with your hands
• then cover and place into the fridge to chill for 20 minutes.
• Dust a clean flat surface with a mixture of flour and icing sugar and roll out the pastry. Place the pastry into a 20cm/8in tart case and return to the fridge to chill for two hours.
• Preheat the oven to 200C/400F/Gas 6.
• Place the tart case into the oven
• covered with a sheet of baking paper weighed down with baking beans and bake blind for 25 minutes
• or until golden
• but not browned. Remove the baking paper and beans
• brush with the egg wash and return to the oven for five more minutes
• then remove and leave to cool.
• For the filling
• place the pumpkin and butternut squash onto a baking sheet
• sprinkle with the sugar and place into the oven to roast for 40 minutes
• then remove and allow to cool slightly.
• Place the pumpkin and butternut squash into a food processor and blend until smooth.
• Reduce the oven temperature to 180C/355F/Gas 4.
• Meanwhile
• place the cream
• honey and spices into a saucepan over a medium heat and bring to simmering point.
• Place the beaten eggs into a clean bowl and pour over the cream mixture
• whisking constantly.
• Add the pumpkin mixture to the pan
• stir well to combine
• then pour into the tart case.
• Transfer the tart to the oven and bake for 35 minutes
• or until the filling has set. Remove and leave to cool.
• For the custard
• whisk the eggs
• sugar and vanilla together in a clean bowl.
• Place the milk into a clean saucepan and heat up to near boiling point
• then remove from the heat and pour over the egg mix
• whisking constantly.
• Place the custard mixture back into the milk pan and simmer over a low heat
• stirring regularly
• until the custard thickens enough to coat the back of a spoon.
• To serve
• cut a generous slice of the butternut squash and pumpkin pie
• place onto a plate and serve with the homemade custard drizzled over the top.