Pumpkin Pie (egg-free version)

Ingredients

 * 1 cup plain flour
 * ¼ cup self-raising flour
 * 2 tablespoons cornflour
 * 2 tablespoons icing sugar
 * 120g (4¼ oz) butter
 * 2 tablespoons water
 * 3 eggs
 * 1/3 cup brown sugar
 * 2 tablespoons maple syrup
 * 1½ cups cooked mashed pumpkin
 * ¾ cup cream
 * ½ teaspoon ground cinnamon
 * ½ teaspoon ground nutmeg
 * 1 teaspoon ground ginger
 * ¼ teaspoon ground cardamom

Directions
Combine flours and icing sugar in a bowl, rub in butter and water. Knead dough until smooth, refrigerate for 30 minutes. Grease a 23cm (9") pie plate,. roll pastry between sheets of baking paper, until large enough to line prepared plate. Place pastry in plate, trim edge. Place plate on lightly greased oven tray. Cut leaf shapes from leftover pastry, place around plate on tray, Cover pastry in plate with paper, fill with dried beans or rice. Bake at 190°C (375°F) for 10 minutes. Remove paper and beans, bake further 10 minutes. Remove leaves from the tray. Combine remaining ingredients, mix well. Pour filling into pastry case, bake at 180°C (350°F) for about 50 minutes. Decorate pie with leave