Chocolate pumpkin brûlée pie

To make the pastry, place the flour, butter, icing sugar and salt in a food processor and pulse until it resembles breadcrumbs.

Add the cold water, 1 tbsp at a time, until the dough comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 180°C/gas mark 4.

Roll out the pastry on a lightly floured surface and line a 23cm pie dish. Prick the base with a fork and blind bake for 15 minutes.

Remove the pastry from the oven and let it cool slightly.

For the filling, melt the chocolate and cream in a saucepan over a low heat, stirring until smooth.

Remove from the heat and stir in the pumpkin purée, sugar, eggs, vanilla extract and cinnamon.

Pour the filling into the cooled pastry case and bake for 25–30 minutes, or until set.

Sprinkle the sugar evenly over the pie and use a blowtorch to caramelise it until golden brown.

Serve immediately.