2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
3 eggs
1½ cups thickened cream, plus extra to serve
185g brown sugar
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
Method
To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.
Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
