Move over Mary Berry, the Trotters bake-off has returned! What better way to use up all that leftover Halloween pumpkin than by cooking up a tasty pumpkin pie? Here at Trotters HQ we tried walnuty pop-tarts and savoury samosas, but you can’t beat a traditional Thanksgiving-style classic.

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We decided that it would be much easier to use supermarket-bought, pre-rolled shortcrust pastry, but here’s the recipe for our winning filling. Our measures will fit a 20cm tart tin.

1 small culinary pumpkin or medium butternut squash
145g maple syrup
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
2 large eggs, beaten
150ml evaporated milk

Edible pumpkins are better for cooking than carving pumpkins, so have a dig around at your supermarket. If you want to do it the Canadian way, hunt down some pumpkin puree to use instead (Waitrose stocks tins of this throughout the Halloween and Thanksgiving period)!

1. Pre-heat the oven to 200C. Cut pumpkin or squash in half or quarters depending on the size, and scoop out the seeds and fibres inside. Place skin-side up in a roasting dish with a couple of tablespoons of water. Roast for about half an hour, until tender.

2. Keeping the oven on, take the pumpkin out and leave to cool slightly, then peel off the skin, and scoop the flesh into a food processor. Whizz whizz whizz until smooth.

3. Put the 250g of the pureed pumpkin (home-made or shop-bought) in a large bowl and stir in the maple syrup and spices. Taste for sweetness, then mix in the eggs. Gradually stir in the evaporated milk until you have a thick, creamy consistency – you may not need it all.

4. Grease the tin and line it will the pastry. Pour in the scrummy orange mixture, and don’t forget to lick the spoon!

5. Bake for about 40 minutes, checking from half an hour onwards, until the filling is set, but still slightly wobbly in the centre. Allow to cool on a wire rack for at least an hour before serving.

The next step is the best bit – serve with whipped cream and GOBBLE IT ALL UP!