Ingredients:
Filling:
1½ lbs pumpkin puree
2 oz unrefined caster sugar
2 oz soft dark brown sugar
2 large eggs
2 egg yolks
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
½ tsp of ground ginger
½ tsp of ground cloves
5 tbsp double cream
Pastry:
10 oz plain flour
2 tsp ground cinnamon
5 oz butter
3-4 tbsp ice cold water
1 egg white – lightly beaten
Method:
Remove the peel from the pumpkin, slice in half and remove the pips, wash and cut the flesh into bite size pieces, place in a steamer above boiling water and cover with a tight fitting lid, steam for 25 minutes or until tender
Blitz in a food processor until smooth – puree, leave to cool
Sift the flour and two teaspoons of cinnamon into a bowl
Rub in the butter until the mixture resembles fine breadcrumbs
Mix with water (a tablespoon at a time) until a firm dough forms then lightly knead Roll out on a floured work surface
Line a 10” diameter 2” deep plain round flan tin with pastry
Prick the base with a fork, line with greaseproof paper and baking beans
Bake at 200 degrees Celsius for 10 minutes
Remove the beans and paper and bake for a further 3 minutes
Brush the base of the pastry case with light beaten egg white and return to the oven for 2 minutes
Reduce heat to 170 degrees Celsius
Whisk the sugar, egg and cream together with the nutmeg, ginger and ground cinnamon
Gradually fold in the pumpkin, pour into the pastry case
Bake in the centre of the oven for 40 minutes, or until filling has set
Leave to cool a little then cut into wedges and serve with a quenelle (or two) of whipped cream