. Glen David Wilson

Winter: the perfect excuse for the perfect pumpkin pie

THE pumpkin is as versatile as it is tasty. We love roast kent pumpkin (otherwise known as jap), which has a lovely sweetness. Tomorrow we're headed to Goomeri Pumpkin Festival. Here is Steph's ridiculously delicious pumpkin pie.

Pumpkin pie with salted caramel sauce

INGREDIENTS: Pastry -1 ½ cups plain flour 125g unsalted butter, chilled and chopped into cubes 1/3 cup icing sugar 1 egg yolk drizzle of cold water.

Filling - 1 quarter of a pumpkin, peeled, diced and cooked until soft 250g block Philadelphia cream cheese, softened 1 cup caster sugar Pinch of salt 1 egg 2 egg yolks 1 cup milk 60g unsalted butter, melted 1 tsp vanilla paste ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg.

Salted caramel sauce - 1 cup brown sugar 100g unsalted butter, cut up ½ cup cream 1 -1 ½ tsp salt ½ cup pecans, toasted and crushed

METHOD: To make the pastry, blitz flour, icing sugar and butter cubes in a food processor until they look like breadcrumbs. Add egg yolk and blitz again. If the pastry doesn't form a ball in the processor, slowly drizzle a small amount of cold water as it's running. Once the pastry is done, it will form a ball to one side of the processor. Place pastry on a flour bench and bring together softly, but do not knead. Wrap in lightly floured cling wrap and place in the fridge for at least 30 minutes. Spray oil a 23cm round fluted tart tin. Roll out pastry on a piece of floured baking paper in the shape of the tin until it's about 3-4mm thick.

Then flip the baking paper over onto the tin, slowly remove the baking paper and press in the pastry to all edges - trim the edges of pastry leaving a little over the top. Return to fridge for 30 minutes. Preheat oven to 180C. Take out pastry and line with baking paper, add baking weights, then place in the oven for 10 minutes. Remove the weights and baking paper and bake for 12 minutes until golden brown. Remove and allow to cool completely.

Now for the filling. Cook pumpkin pieces until very soft and puree - allow to cool completely. In a large mixing bowl, add the cream cheese and beat with electric mixer on medium to high until slightly fluffy. Add the pumpkin puree and beat until combined. Add sugar and salt, followed by the egg, yolks, milk and melted butter. Beat until combined. Finally add vanilla, cinnamon, ginger, cloves and nutmeg. Pour into a prepared tart shell, then bake for 50 minutes - the middle should be set. Remove from oven and allow to cool at room temperature then place in the fridge for further setting.

Salted caramel sauce: In a small saucepan, add butter and sugar over medium to high heat and allow sugar to dissolve. Swirl the saucepan to make this process easier. Allow to bubble for 2-3 minutes. Very slowly add in the cream and whisk until combined for about a minute. Remove from heat and add the salt, stir to combine. Allow to cool, then place in a jar.

Serve pumpkin pie slice with a scoop of good vanilla ice cream, drizzle with caramel sauce and top with pecans.

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