500 g ready-made pastry (I used flaky)
600gm cooked pumpkin, pureed
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
3 tablespoons maple syrup
6 tablespoons castor sugar
3 extra large eggs, beaten
200 ml fresh cream
Preheat the oven to 200ºC.
Roll the pastry
Grease a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes.
Set aside to cool.
Mix all ingredients.
Fill the cooled tart case with the mixture and bake for 45 minutes.
Sprinkle pumpkin seeds with 2 tbls sugar and place in the oven with the pie for the last 10 minutes until crispy.
Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with cream or vanilla ice cream.
Prepared, tried and tested by: Priscilla Huxford