Pastry
1 1/3 cups (170g) plain flour
¼ teaspoon salt
100g butter, cubed & chilled
1 egg, lightly beaten
¼ cup (40g) Chelsea Icing Sugar

Filling
600g peeled butternut pumpkin, peeled, cubed
½ teaspoon each ground ginger, nutmeg and cinnamon
2 tablespoon Chelsea Treacle
½ cup (125ml) thickened cream
2 eggs
1 cup (160g) lightly packed Chelsea Soft Brown Sugar
Whipped cream, to serve
Chelsea Easy Pour Golden Syrup, for drizzling on top

Preheat oven to 200°C conventional (180°C fan forced).

Pastry:
Place flour, salt and butter in a food processor and process until the mixture resembles breadcrumbs.
Combine egg and icing sugar and whisk with a fork. Add to the flour mixture and process for 5 seconds or until the mixture forms a ball. Wrap in plastic wrap. Refrigerate for 30 minutes.

Filling:
Meanwhile, wrap the pumpkin in foil, place on a baking tray and roast in oven at 200°C conventional (180°C fan forced) for 1 hour or until tender.
Set aside to cool slightly. Then place pumpkin in a food processor with the spices, treacle and cream and process to combine.
Beat together the eggs and brown sugar in a small bowl, then stir into the pumpkin mixture.

Assembling Pie:
Bring pastry to room temperature and roll out between 2 sheets of baking paper to 4mm thickness. Press into 25cm flan tin with removable base. Trim edges. Place in freezer for 15 minutes.
Remove from freezer and line with non-stick baking paper, then fill with pastry weights or rice and blind bake for 10 minutes. Remove paper and weights . Reduce the oven temperature to 170°C conventional (150°C fan forced) and bake for a further 5 minutes. Pour in filling and bake for 1 hour until the filling is set. Set aside to cool. Top with whipped cream and drizzle with golden syrup.