Pumpkin pie with winter spiced cream cheese
To make the pastry, mix all of the dry ingredients with the butter. Add the egg and work quickly. Wrap with cling film and refrigerate for 20 minutes.
Roll the pastry and layer a buttered and lightly floured 10-inch tart case. Pierce the base with a fork and blind bake for 5 minutes.
To make the icing, blend all of the ingredients for 1 minute.
Melt the butter in a pan, add the spices and the pumpkin and cook on low for 4-5 minutes. Add the sugar and the rum and cook for a further 10 minutes – add a little water if required.
Blend the mixture and spread evenly on the pastry case then let cool completely before piping the icing. Sprinkle with chopped nuts.