Preheat oven to 220oC/425oF/Gas
7. For the pastry, sift the flour and salt into a mixing bowl. Rub in
the fat until the mixture resembles coarse bread crumbs. Sprinkle in
enough water to form the mixture into a ball.
Roll out the pastry to a 4mm
thickness. Use to line a 23cm tin. Trim and flute the edge. Sprinkle the
chopped pecan nuts over the base of the case.
Beat together the pumpkin, cream,
sugar, salt, spices and eggs. Pour the pumpkin mixture into the pastry
case. Bake for 10 minutes, then reduce the heat to 180oC/350oF/Gas
4 and continue baking until the filling is set, about 45 minutes. Leave
the pie to cool in the tin, set on a wire rack.