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To make the pastry, mix together 200g plain flour and 1 teaspoon ground cinnamon (optional). Rub in 125g butter and stir in 2 tablespoons icing sugar. Add enough water (about 7 teaspoons) to mix to a stiff dough.
Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.
Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes. Remove the foil and beans and return to the oven for 2-3 minutes.
Reduce the oven temperature to gas 3, 150°C, fan 130°C.
To make the filling, dice, cook and sieve 450g pumpkin. Put this into a bowl with 180g caster sugar, 1½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp mixed spice, 3 eggs, and 200ml double cream. Mix well.
Pour into the pastry case and bake in the oven for about 1 hour until the filling is set. Remove and leave to cool.
To serve, whisk 200ml double cream until thick. Spoon onto the pie and scatter over the zest of 1 orange.
