Gluten free pumpkin pie - a Thanksgiving recipe

Preheat the oven to 200 C / Gas 6. Cut pumpkin into wedges and scoop out and discard the seeds. Cut into chunks (leaving skin on) and put into a roasting dish with 600ml hot water.

Cover and bake for 1 hour or until tender.

Meanwhile, roll out the pastry and use to line a loose-bottomed, deep 23cm pie plate or fluted tin. Chill for 30 minutes.

Combine the 200ml cream with the milk and golden granulated sugar in a small pan and heat slowly over a low heat. DO NOT BOIL.

Remove the pumpkin from the oven and reduce temperature to 190 C / Gas 5.

Drain the pumpkin and leave until cool, then scoop out the flesh and puree in a food processor.

Combine the puree, eggs, molasses, cinnamon, nutmeg, cloves, ginger and salt in a bowl.

Slowly pour in the cream mixture, stirring constantly, then pour into the pastry case.

Bake for 10 minutes, then reduce oven to 180 C / Gas 4 and bake for another 30 to 40 minutes, until a knife inserted near the centre comes out clean.

Whip the 300ml cream with the vanilla and sugar until thickened.

Serve the pie warm or cold with the sweetened cream.