Pumpkin pie with bourbon whipped cream

On a lightly floured surface, roll out the pastry into a 26cm circle and use it to line a 23cm pie dish. Crimp the overhang of pastry to form a crust. Chill for 10 minutes in the freezer. Preheat the oven to 200°C, gas mark 6. Line the pastry case with baking parchment and baking beans, then bake for 20 minutes. Remove the parchment and beans, then brush the base with the beaten egg. Bake for a further 5 minutes. Allow to cool in the tin for 20 minutes, then carefully remove from the pie dish and cool completely on a wire rack (10-15 minutes). Reduce the oven temperature to 160°C, gas mark 3.

In a large bowl, whisk all the filling ingredients together. Pour into the cooled pie case. Bake for 1 hour or until set but still slightly jiggly. Remove from the oven and cool completely at room temperature or in the fridge. To serve, in a large bowl, whisk together all the topping ingredients except the nutmeg to form soft peaks, then dollop over the pie, swirling the cream with the back of a spoon. Sprinkle with grated nutmeg, if liked.