To make the pastry case, rub together the fat and flour to make a crumble mixture.
Stir in the sugar and crack the egg into the middle of the crumble mixture.
Using a rounded knife cut through the crumble mixture incorporating the egg. Once it starts to form a dough turn out onto a lightly floured surface and work into a pastry ball. Pop into the fridge while you set to work on the filling.
TOP TIP: chilling the dough will reduce shrinkage when you bake.
Add the sieved pumpkin, eggs, whisky, spices and sugar into a jug and mix to combine. Set aside and get your pastry from the fridge.
Roll the pastry out to 5-10mm thick depending on how thick you like your pastry.
Using the rolling pin, carefully roll the pastry sheet around the pin and transfer the pastry to an 8 inch pie dish. Unroll the pastry over the pie tin and gently tease the pastry into the bottom and sides of the tin (GF pastry can be tricky, don't panic if you get cracks simply get a piece of over-hanging pastry to cover these).
Pour the pumpkin pie filling into pastry case.
Bake in preheated oven on 190°C | 170°C fan | 375°F | Gas 5 for 45mins
Check for last 10mins to see if you need to place foil gently over the pie to prevent burnt edges.
At 45 mins check to see that the pie has a slight wobble in the centre, this is fine, the pie custard will continue to set as it cools. Remove from the oven and place on a cooling rack.
Allow to totally cool before removing from tin, slice and serve with squirty cream