Pumpkin pie

Maybe I'm odd but I love spending ages scooping out the pumpkin, then making an exciting Jack-O-Lantern. And the pie is delicious. Also, if you wash the stringy stuff off the seeds, dry them, and roast them with a little oil and some salt they're a nice snack, but keep an eye on them because they burn quickly!

6oz plain flour
1 1/2 teaspoons baking powder
4oz white veg. fat or marge
1 tablespoon cold water
2 1/4 lbs pumpkin weighed with skin and pips
4 tablespoons water
4oz soft brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
a little grated nutmeg
pinch cloves
5 fluid oz single crream
2 eggs

Gas mark 6/ 200'C for 15 minutes then gas mark 4/ 180'C for 50 minutes.

-Set oven to 200'C or Gas Mark 6.
-Sift flour and baking powder into a bowl. Rub in the fat until the mixture looks like fine crumbs. add water and mix to a dough.
-Roll out pastry on floured board and use to line 8 - 9 inch flan dish. Prick the base then blind bake (put greaseproof paper in the pie then put dry beans such as haricot beans in to keep the pie base flat) for 15 minutes until brown.
-Take it out of oven and let it cool slightly while you make the filling.
-Reduce the oven to 180'C or Gas Mark 4.
-Scoop out the pips and stringy stuff (and put in a bowl to one side if you're going to roast the seeds) then scoop out all the hard flesh leaving just the skin.
-Cook the flesh in a pan with 2tbsp water until soft (about 10 minutes) OR roast with a little oil until soft.
-Put the pumpkin into a colander and drain very well, pressing with a spoon to get as much water out as possible.
-Put the pumpkin into a bowl and add the sugar, spices, cream and eggs. Mix well, then pour ito the flan case and bake in the pre-heated oven for about 50 minutes, until it is set.