Method

• Preheat oven to 200°C. Lightly butter a 23cm tart tin. Line a baking tray) with baking parchment or foil.
• Cut the pumpkin in half horizontally and remove the seeds. Place the pumpkin halves, cut-side down, on the lined baking tray and bake for 30–40 minutes, or until tender. Remove and leave to cool.
• Meanwhile, make the pastry. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in 3–4 tablespoons cold water with a palette knife until the mixture forms a dough. Mould it into a ball, wrap it in cling film (plastic wrap) and chill in the fridge for at least 30 minutes.
• Roll out the pastry on a lightly floured surface and use it to line the tart tin, pressing it into the sides. Level the top. Place a sheet of baking parchment inside and fill with baking beans. Bake ‘blind’ for 15 minutes, then remove the parchment and beans. Return the crust to the oven for 5 minutes, or until the base is golden brown. Remove from the oven and reduce the temperature to 180°C.
• Scoop the roasted pumpkin out of the skin – you want around 300g pumpkin flesh. Place in a food processor and blitz until smooth.
• In a large bowl, beat the sugar, eggs and egg yolk. Stir in the spices and lemon zest. Add the pumpkin purée and stir in the evaporated milk.
• Pour into the pastry case and bake for 45 minutes, or until the filling sets. Don’t worry if it’s still a little wobbly – it will firm up as it cools. Leave to cool in the tin on a wire rack for 1–2 hours.
• Cut into slices and serve with whipped cream and a dusting of cinnamon. It will keep well in the fridge for 24 hours.

TIP: Use 450g tinned pumpkin puree and a ready made tart case if you are short on time.

Recipe extracted from The Squash and Pumpkin Cookbook (Ebury Press)