Pumpkin pecan cheesecake pie
Ingredients
- 250g plain flour, plus extra for dusting
- 125g cold butter, cut into chunks
- 50g caster sugar
- 1 whole nutmeg, for grating
- 2 eggs, plus 1 egg yolk (freeze the extra white to use in another recipe)
- 425g can pumpkin purée
- 150g light brown soft sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 250g soft cheese
- 125g pecan halves
- 50ml maple syrup
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