Step 1: Make the Shortcrust Pastry

• In a mixing bowl, add the plain flour and caster sugar, then add the chilled, cubed butter.
• Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. You can also use a food processor to pulse the mixture.
• Gradually add the cold water, 1 tablespoon at a time, and mix until the dough starts to come together.
• Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.

Step 2: Roll Out the Pastry and Prepare the Pie Crust

• Preheat the oven to 200°C (400°F).
• On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish.
• Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges.
• Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.

Step 3: Blind Bake the Crust

• Line the pastry with parchment paper and fill it with baking beans or dried rice.
• Bake the crust for 10 minutes, then remove the paper and baking beans.
• Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.

Step 4: Prepare the Pumpkin Filling

• In a mixing bowl, combine the pumpkin puree, caster sugar, and spices (cinnamon, nutmeg, cloves, ginger, and salt).
• Add the eggs and whisk until smooth.
• Stir in the heavy cream until the mixture is fully combined and creamy.

Step 5: Fill the Pie Crust and Bake

• Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
• Reduce the oven temperature to 180°C (350°F) and bake the pie for 40-50 minutes, or until the filling is set but still slightly wobbly in the center.
• Remove from the oven and let the pie cool completely on a wire rack.

Step 6: Serve

• Once cooled, top with a dollop of whipped cream and a light dusting of cinnamon or nutmeg if desired.