blend the butter and sugar together in a food processor and then add the flour
cinnamon and almonds. Process briefly and add the egg. Process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in clingfilm and chill for 30 minutes in the fridge.
Preheat the oven to 200C/180C Fan/Gas 6.
Roll out the pastry on a lightly floured work surface and use it to line a 23cm/9in tart tin. Chill for 15 minutes. Line the pastry with baking paper and baking beans and blind bake for 20 minutes
or until the pastry is golden. Remove from the oven.
Reduce the temperature of the oven to 170C/150C Fan/Gas 3.
To make the filling
place the pumpkin in a steamer or cook in a saucepan of boiling water until tender. Drain and leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup
milk
eggs
egg yolk
amaretto and nutmeg and blitz until smooth. Push the mixture through a sieve and then pour into the pastry case. Cook for 45 minutes–1 hour
or until the filling has just set.
Grate over some more nutmeg and sprinkle over the amaretti biscuits. Serve the pie in slices with the crème fraîche.
