Sweet shortcrust pastry
450g pumpkin, diced into small pieces
2 eggs and 1 egg yolk
75g demerara sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp grated nutmeg
½ tsp ground ginger
½ tsp ground allspice
275ml double cream
Pre-heat the oven to 200C / 400F / Gas mark 6.
Line a 23cm flan tin with the pastry and blind bake for 15-20 minutes. Leave to one side to add the filling.
Place the diced pumpkin on a baking tray, cover with foil and roast until tender for about 25 minutes.
Tip the cooked pumpkin into a press and squeeze to remove and excess water and transfer to a bowl. Once cooled pureé the pumpkin.
In another large bowl whisk the eggs and extra yolk together.
Using a large pan, add the cream, sugar and spices and bring up to a simmer, continuously whisking. Pour the cream, sugar and spice mixture over the eggs and whisk, add the pumpkin and whisk again to combine.
Reduce the oven temperature to 180C / 350F / Gas mark 4 and pour the mixture into the pastry case. Bake in the oven for 35 minutes until cooked.
Serve with cream or ice-cream.