Gramma pie

Crust:
1 1/4 cups plain flour
100 g butter (chopped)
2 tspn caster sugar
4 tbsp chilled water
1 egg yolk (lightly beaten, mixed with 1 tbsp milk, for glazing)
Filling:
2 eggs (lightly beaten)
3/4 cup brown sugar
500 g pumpkin (cooked, mashed and cooled)
1/3 cup cream
1 tbsp sweet sherry
1 tsp ground cinnamon
1/2 tspn ground nutmeg
1/2 tsp ground ginger

1. Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Stir in the caster sugar, add almost all the water and mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, press together for 1 minute or until smooth.
2. Roll out the pastry, on a sheet of baking paper, until it is large enough to cover the base and side of a 23 cm diameter pie dish, line the dish with pastry, trim away excess and crimp the edges, refrigerate for about 20 minutes.
3. Preheat the oven to 180 C, cut a piece of baking paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper, bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden.
Filling: Whisk the eggs and sugar in a bowl, add the cooled pumpkin, cream, sweet sherry and spices and stir to combine throughly, pour the mixture into the pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set. (if the pastry edges begin to brown to much, cover the edges with foil). Allow the pie to cool to room temperature and then decorate.