Step 1
To make the pastry, beat the Pure Sunflower spread and sugar in a large bowl until just mixed.
Step 2
Break in a whole egg and one yolk, or all of the egg replacement. Beat together for just under 1 minute.
Step 3
Work in the flour with a wooden spoon, a third at a time, until it begins to clump up, then finish by gathering it together with your hands.
Step 4
Work to a ball, flatten and wrap in clingfilm. Place in the fridge for 30 minutes.
Step 5
Preheat the oven to 220°C, gas mark 7.
Step 6
Roll out the pastry to line a 23cm (9 inch) deep flan tin. Chill for 20 minutes.
Step 7
Bake blind for 10-15 minutes. You will have pastry left over to make a fancy braid around the edge of the pie dish or make leaves etc.
Step 8
Combine all the filling ingredients together and pour into the pastry case.
Step 9
Return the pie to the oven and bake for 35 minutes.
Step 10
Allow to cool. Scatter the pumpkin seeds on top and dust with icing sugar if desired.
