Pecan-Caramel Pumpkin Pie

Preheat oven to 190 C / Gas 5.

Beat the eggs, pumpkin and single cream together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg and allspice until evenly blended. Pour the pumpkin mixture into the prepared pastry case. Cover the edges of the pie with foil strips to prevent burning.

Bake in preheated oven for 20 minutes.

Meanwhile, prepare the pecan-caramel topping by mixing the light brown soft sugar, pecans and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly and a knife inserted in the centre comes out clean, about 20 minutes more. Cool on a wire rack.