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.
Notes / Tips / Wine Advice:
Serving Tip:Let the pies cool completely before dusting with icing sugar for a festive finish.Wine Advice:A sweet dessert wine, such as a Sauternes or Moscato, pairs beautifully with these spiced pumpkin pies.