Step 1

Preheat oven to 200C and line a baking tray with parchment

Step 2

Put the chopped pumpkin on a baking tray and sprinkle with the sugar, spice and thyme and roast at 200C for 15mins till the pumpkin is tender. Mash and cool.

Step 3

Toast the pumpkin seeds in a dry pan for about 2 minutes then add the sugar which will melt and stick to the seeds. Tip out on to baking paper and break up when cool

Step 4

Beat the egg and save a little for glazing the pie crust. Beat the rest with the Greek yoghurt and set aside

Step 5

Roll out the pastry and spread the yogurt egg mix on the base leaving a wide border all round and add the pumpkin puree on top then top with the apple slices in rows.

Step 6

sprinkle with brown sugar and roll the edges of the pastry up and around the filling so it frames it and holds everything inside. Brush with the remaining egg and bake at 200C for approximately 20 minutes or until the pastry is golden.

Step 7

Allow to cool slightly before serving warm sprinkled with the candied pumpkin seeds and more fresh thyme and ice-cream