The pumpkin seeds add a lovely crunch to the pie's smooth pumpkin filling.
250g sweet pastry
1 egg, plus 1 for egg wash
250g pumpkin, steamed and pureed
3 egg yolks
60g castor sugar
80g pumpkin seeds
30g brown sugar
½ tsp ground nutmeg
Roll pastry to half-centimetre thickness and line a 30-centimetre pie dish. Rest for 30 minutes or preferably overnight. Pre-heat oven to 160C.
Line shell with foil and fill with pastry weights or uncooked rice. Blind bake until cooked through and golden. Remove foil and repair any cracks or holes with left-over raw pastry.
Beat egg lightly for egg wash and brush over entire shell. Bake a further two minutes. Set aside.
Turn oven down to 150C. Combine remaining egg, pumpkin, yolks, sugar and cream and blend until smooth. Pour into pie shell and bake for 90 minutes or until just set in the middle.
While pie is cooking mix together remaining ingredients on a tray and bake until bubbling and golden. Allow to cool and break up with a spoon. Sprinkle over pie as soon as it comes out of the oven.
Serve with ice-cream or cream.