Ingredients (serves 6)

• 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
• 3 eggs
• 1 1/2 cups thickened cream, plus extra to serve
• 185g brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• Maple syrup, to serve
• Icing sugar, to dust

• Pastry

• 250g plain flour
• 110g pure icing sugar, sifted
• 110g unsalted butter, chilled, cubed
• 1 egg

Method

1. To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
2. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.
3. Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.

Source