- 1 quantity shortcrust pastry
- 450g pumpkin
- 1 x 420g tin unsweetened evaporated milk
- 200g brown sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 2 large eggs
Line a flan tin with the shortcrust pastry and bake blind until crisp. (Lining the pastry case with baking paper and topping with baking beans will stop the pastry puffing up).
Steam or roast the pumpkin. If roasting, sprinkle it beforehand with ginger and cinnamon.
Purée the cooked pumpkin
Beat the eggs with the sugar; add the evaporated milk, then the ginger and cinnamon (if you haven’t already done so).
Bake for 45 minutes at 180°C until the filling is set and the tip of a knife comes out dry.
Leave to cool, then decorate with cinnamon sticks and a little nutmeg, or simply dust with icing sugar.