Baking the pumpkin

Ingredients 

• 1Kg of Pumpkin
• ½ cup of butter
• 1 cup of brown sugar
• 1 tablespoons of cinnamon
• 1 tablespoons of nutmeg
• 1 tablespoons of cloves

Preparation

• Wash the pumpkin thoroughly, 
• Halve the pumpkin and clean out the seeds
• Dice the pumpkin meat in 4cm cubes (skin on)
• Lay cubes skin down on a baking tray
• Mix all other ingredients and cover the pumpkin with it
• Bake at 190°C until the cubes are tender (about 45 mins - 1 hour)

Preparing the pumpkin filling

Ingredients 

• The baked pumpkin
• 1 cup of brown sugar
• 2 tablespoons of cinnamon
• 2 tablespoons of nutmeg
• 2 tablespoons of cloves
• 1 large egg
• ¼ cups of flour

Preparation

• Scoop the pumpkin meat off the skin from each cube
• Add to blender with all other ingredients
• Blend until smooth texture

Making the Pie Crust

Ingredients 

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup butter, chilled and diced
• ¼ cup ice water

Preparation

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Baking the Pie

• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
• Pour in the pumpkin mixture 
• Preheat the oven at 220°C
• Place the pie in the centre rack and bake for 20 minutes
• Lower the temperature to 175°C and bake for an additional 60 minutes, or until toothpick comes out clean
• Let it cool down to slightly above room temperature

Serving the Pie

• With the pie slightly above room temperature
• Shave half a crayon's worth of Carrot, Orange and Ginger Food Crayon on top of the pie
• Slice in wedges (6 or 8) and serve with a ball of vanilla ice cream.