First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.

Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.

Once the dough is made and chilled, it is time to get cracking with making the pies! First, preheat the oven to 180C/350F.

Roll out the chilled pastry dough to about 3-5mm thickness. Stamp out twelve circles from the dough using a round cutter, squeezing together and re-rolling as required. Use the circles of dough to make shells within each muffin tin hole. Use a fork to prick several holes in the bottom of each case, then pop in the fridge whilst making the filling.

To make the pumpkin pie filling, place the pumpkin puree, sugar and pumpkin spice mix in the bowl and stir to combine. Break in the egg and mix again until smooth. Finally, gradually add in the milk and double cream, mixing until fully mixed together and smooth. Transfer the mixture to a jug.

Pour the filling mixture evenly into each pastry shell, filling nearly to the top. Place the tin in the hot oven and bake for 10-12 minutes until the filling has puffed up slightly but still has a little wobble in the middle. Remove from the oven and leave to cool completely in the tin.

Once the pies are cool, whip up the double cream until just firm. Place in a piping bag fitted with a star nozzle. Pipe swirls or blobs of cream over each pie before finishing the pies with a final dusting of pumpkin spice mix. Enjoy!