• Preheat the oven to 160°C.
• Sift the flour into a bowl.
• Cut the butter into small cubes and rub it into the flour until a dough forms.
• Wrap the dough in cling film and chill for 30 minutes.
• Roll out the dough to a pound coin thickness.
• Line a 25 cm tart case or small tartlet tins.
• Prick the bases with a fork.
• Rest for 20 minutes.
• Place greaseproof paper and baking beans in the tart cases.
• Blind bake at 160°C for 25 minutes until golden.
• Trim the edges and let them cool.
• Increase the oven temperature to 200°C.
• Chop the pumpkin flesh and place it in a saucepan with the orange juice.
• Simmer for 15 minutes until soft, then blend until smooth.
• Allow to cool.
• Beat the egg into the cream, adding half the cinnamon and nutmeg.
• Mix with the sugar and pumpkin purée.
• Fill the pastry cases with the mixture.
• Bake small pies for 10 minutes and the large pie for an additional 20 minutes.

Optional:

• To make sugar syrup, heat caster sugar with lemon juice until boiling.
• Drizzle over the pies with buckthorn berries.