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