Ingredients: 1/2 fresh pumpkin, 300g flour, 200g chilled butter, 100g brown sugar, 2 eggs, 1 tbs cinnamon, 1 tbs ground ginger, 10 tbs of cold milk and obviously a pinch of salt.
Pastry first please!
Mix the flour and the salt together into a bowl, than add the butter and rub until looks like breadcrumbs. Add the milk and form it into a ball. Then cover the mix and chill it for an hour.
When the pastry has relaxed then place it in the tart tray. Make sure you grease the tray on the edges before you place the pastry in it.
Cover the pastry with nonstick baking paper and cook blind on a baking sheet in the oven set at 180 degrees C for about 10 minutes.
Prepare the filling using the flesh scooped out from the pumpkin.
Steam the flesh for 15-20 minutes, drain and then mash. Leave to cool and then beat the eggs together with the sugar and stir into the pumpkin mixture. Add the cinnamon and ground ginger.
Pour the filling into the pastry case, set the oven at 190 degrees C and let it bake for about an hour.
You will definitely love it!