Pumpkin Pie with Gingered Cream and Shortbread

As autumn rolls on with a chill in the air and we celebrate things like Halloween and Bonfire Night, I really appreciate a good cosy pumpkin pie, as I always do around this time of year. For this one I used my own shortcrust pastry recipe, the same one I used for my cherry frangipane tart (also basically just shortbread), and for the filling I just used the recipe on the back of a can of Libby's solid pack pumpkin (usually I love experimenting and adding my own spin to things, but for some occasions old habits die hard, and I know what my family and I like).

The gingered cream was double cream whipped with the syrup from a jar of candied ginger.

Notice the cute little 'home made' shortbread heart? I made a batch of these and 'eat me' biscuits out of the leftover pastry dough.

They're so adorable you could almost eat them! Wait...