Sweet short crust pastry.
for the filling:
450g. pumpkin flesh cut into 1inch chunks.
2 large eggs plus 1 yolk
75g soft brown sugar
1/2 tsp. nutmeg
1/2tsp ground cloves
1/2tsp fresh grated ginger
275ml double cream
Lightly whisk the eggs, plus extra yolk.
place sugar, spices & cream in pan - bring to simmering (mix well as it warms)
pour over the whisked eggs, stirring constantly to mix.
Add pumpkin mash, still mixing to combine thoroughly.
Steam the pumpkin chunks until soft.
squeeze out excess water
mash until smooth(ish)
Roll out pastry
place into 9inch pastry case
pour mixture into case
bake in oven at 180c/350f/gas4 for 35 mins.