Prepare your pastry first. Grease a 23 cm deep tart tin or pie dish well with butter or greasing spray. Set aside.

Sieve the flour into a large mixing bowl.

Add the sugar and cinnamon and mix in with a wooden spoon.

Tip in the butter and rub it into the flour mix with your fingers, until the texture resembles bread crumbs.

Add the 3 tbsp of water and mix in with your hand until you get a stiff dough.

On a clean and lightly floured surface, roll your dough out with a rolling pin to about ½ inch in thickness.

Carefully lift the dough and lay into the greased tin or dish and gently press the dough into it so that it is secure.

If making the edges ragged, do so now. If wanting to make it neat, leave the extra pastry handing over the dish: it will likely shrink so it will be easier to trim the cooked edges after baking time.

Chill your pastry in the fridge for 15 or so minutes.

If using a whole pumpkin: carve the top off of your pumpkin and scoop the innards out.

Separate the seeds from the flesh as much as you can and weigh out 430g flesh.

Using a food processor or an electric hand blender, blitz the pumpkin flesh until you achieve a soup-like consistency and there is no stringy flesh left.

Pour this into a saucepan.

Blitz any spare pumpkin and keep in an airtight container in the fridge for a different dish.

Heat the pumpkin in the saucepan on a medium heat, until it is hot to touch, stirring regularly.

Leave the pumpkin to cool.

Your oven should be up to temperature by now. Retrieve your pastry from the fridge and place a sheet of tin foil in it, then fill with baking beans or rice to weigh it down. Make sure there is even weight in every part of the inside edge.

Put the tin/dish on a baking tray and bake the pastry for 8 minutes.

Take the tray from the oven and carefully remove the foil and baking beans.

Take your pastry from the oven and leave to the side.

Add your pumpkin to a cool mixing bowl.

Add the sugar to your pumpkin and mix in well.

Spoon in the spices and mix again.

Twist the black pepper shaker a few times over the pumpkin mix and stir in well.

Whisk in the eggs and cream until well combined and an even colour.

Pour the pumpkin mix into your pastry.

Carefully slide this back into the oven and bake for about 1 hour until it is set. Again, this can depend on the size of your oven and how hot it runs. I needed 1 hour 20 minutes for this. If there is considerable wobble to your pie after 1 hour, it needs longer.

Leave your pie to cool fully. This can take anywhere between 2 to 4 hours. Mine was cool after 2 hours as I placed it next to an open window.

While your pie is cooling, prepare your template. Make sure to mark 23 cm across using a ruler so that your lettering will fit.

Draw the lettering in Hocus Pocus onto some baking parchment/greaseproof paper.

Using a scalpel or sharp knife, carve out the letters following your markings. Remember to keep the centres of the ‘o’s and ‘P’.

When your pie is completely cool, place your template over the top. Adjust accordingly and dust the icing sugar over it.

Very carefully and slowly lift the baking parchment up and away from the pie.

Use a damp cotton bud to tidy the lettering up if need be.

Using a small paint brush and either black food colouring or blackberry juice, paint on the quirky detailing of the Hocus Pocus book.

Serve with either whipped cream, double cream or warm custard.