Ingredients:

• 200g sweet pastry
• 300g squash 
• 2 eggs  
• 60g/3oz  brown sugar 
• 1 tsp ground cinnamon 
• ½ level teaspoon freshly grated nutmeg 
• ½ tsp ground allspice 
• ½ tsp ground cloves 
• ½ tsp ground ginger 
• 200ml/10fl oz double cream 

Method: 

1. Prepare and line a loose-bottomed flan tin 

1. Bake the pastry case blind for 20 minutes. 

1. Place the pumpkin chunks on a baking tray, cover with foil and roast until tender.  

1.  Press the cooked pumpkin in a conical strainer to extract any excess water.  

1. Mash to a puree 

1. Whisk the eggs 

1. Place the sugar, spices and the cream in a pan 

1. Bring to simmering point 

1. Pour over the eggs and whisk it again briefly. 

1. Add the pumpkin pureé 

1.  Pour the filling into your pastry case and bake for 35-40 minutes