10-in. unbaked shortcrust pastry
2 ¼ lb. pumpkin; peeled, seeded and diced
4 oz. Muscovado sugar
3 eggs
1 tsp ground cinnamon
½ tsp grated nutmeg
1 tsp ground ginger
Pinch of ground cloves
Pinch of salt
½ pt. single cream
Steam pumpkin for 20 minutes, or until tender, and then mash it. Beat together sugar and eggs and stir in spices, salt and cream. Add the pumpkin and beat until smooth.
Pour filling into the pastry case. Bake in oven at 400F for 40 minutes or until filling is set. Serve warm with whipped cream or ice cream.
