Sift the flour and sugar together, then pulse with the butter in a food processor until the mixture resembles breadcrumbs. Mix in the egg and knead gently until the dough clings together.
Flatten to a round, wrap in clingfilm and chill in the fridge for 15 minutes. Preheat the oven to 200C/gas mark 6.
Roll out the pastry to a thickness of about 4mm, then use a pastry cutter to cut out circles of pastry.
Line a 24-cup baking tray with the pastry, trimming the edges and adding parchment paper and baking beans to each individual case.
Blind-bake in a preheated oven for ten minutes, then remove the paper and beans and cook for another ten to 12 minutes, until golden.
When the pastry is still warm, brush the inside with a beaten egg. This helps to seal the pastry from the filling, ensuring a crispy base.
Peel the pumpkin and cut into small dice.
Heat a heavy-bottomed pan and add the butter, spices, honey and then the pumpkin. Cook together for 20 to 25 minutes, until soft.
Place the pumpkin cubes in the blender to make a puree. Add two eggs and blend again.
Then divide the mixture between the pastry cases and cook in the oven for five to six minutes.
Remove the pies from the oven and allow to cool. Dust with icing sugar and serve.