Pumpkin Pie

Ingredients
1 1/2 cups butternut pumpkin, chopped boiled and purred
1/2 cup good maple syrup
2 eggs
1 cup cream
1/4 tsp nutmeg
for dough...
1 1/2 cups flour
125g butter, chopped
1/2 cup icing sugar
3 egg yolks
1 tsp vanilla extract
1 tbsp iced water
1 egg white
for topping...
1/2 cup chopped walnuts
2 tbsp brown sugar
1/2 tsp cinnamon 


To make dough...
Place the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles fine bread crumbs. While the motor is running, add the egg yolks and vanilla. Add the water and process until dough just begins to come together. Turn out on lightly floured surface, bring together, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least an hour. 
To make topping...
Place the walnut, sugar, and cinnamon in food processor and pulse until finely chopped. set aside for later. 
To make filling...
Whisk together the purred butternut pumpkin, maple syrup, eggs, cream, and nutmeg till combined. Set aside. 
To make pie...
Preheat oven to 350F. Roll out pastry on a floured surface to 3mm thick. Line the pie dish, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line pie dish with parchment paper and pie weights and blind bake for 15 minutes. Remove paper and weights and bake for a further 5 minutes or until lightly golden. Brush the inside of the pie with egg white, poor in the filling and bake for 45 minutes or until slightly risen and firm in the middle. Top pies with the walnut sugar and serve slightly warm or at room temperature. Serve with a scoop of vanilla ice cream.