On a lightly floured surface, roll out pastry to 3mm thickness and wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there’s an overhang, then chill for 30 mins. Heat oven to 200`c. Line the case with foil and baking beans, then bake for 15-20 minutes. Remove foil and beans, then cook for a further 10 minutes until the pastry is golden. Turn oven down to 160`c. Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool. Whip the cream to stiff peaks. Pipe around the edge of the pie and decorate with pecan nuts and a drizzle of good honey.