Make the shortcrust pastry by mixing together the flour, cold butter cut into small pieces, sugar and salt.

Rub the ingredients together until the mixture resembles fine breadcrumbs.

Then add the ice-cold water. Shape into a ball and chill in the fridge for 1 hour.

Steam the pumpkin for 20–30 minutes, until it is soft. Leave the flesh to cool.

Once it has cooled completely, place the pumpkin flesh, cream, muscovado sugar, egg and spices in a blender and blend until smooth.

Now assemble the pecan pumpkin pie

Roll out the shortcrust pastry to a thickness of about 4–5 mm, using a little flour and a rolling pin.

Line a buttered and floured pie tin and prick the base with a fork.

Finely chop some of the pecans and scatter them over the base of the tart for a crunchy texture.

Spread the spiced pumpkin cream filling over the base, shape the edges of the tart with your fingers, then cover the top of the tart completely with pecans.

Chill in the fridge for 20 minutes and preheat the oven to 180°C on the fan setting.

Bake in the preheated oven, placing the rack in the middle of the oven, for about 35 minutes.

Lower the temperature to 170°C to allow the filling to set.

Leave to cool completely in the tin before cutting and serving with a scoop of ice cream!

by @frollemente

Its sinuous curves and vibrant colours reflect not only a creative spirit and a passion for cooking, but also a love of beautiful things and design.

With its retro styling and cutting-edge features, the Smeg mixer demonstrates that, at heart, a designer and a chef work with the same passion: to create something appetising yet beautiful, with a touch of personality that enhances, rather than detracts from, the original flavour.