Spicy Pumpkin Pie

Serves 6 Ingredients Method
1 sheet shop bought shortcrust pastry450g peeled and cubed fresh pumpkin115g light brown sugar½ tsp salt½ tsp ground allspice

½ tsp ground cinnamon

½ tsp ground ginger

2 eggs, beaten

120ml double cream

Orange zest, to garnish

 Line a tart tin with the sheet of shortcrust pastry, mould into the fluted edges and trim off any excess pastry. Bake in the oven at 180°C for 10 minutes until light golden.
Steam the pumpkin until just tender. Allow to drain and cool down.
Mix the pumkin, sugar, egg, salt, spices and cream together until it forms a smooth pureé.
Pour the pumpkin filling into the pastry case and bake for 30 minutes at 180°C until just set.
Serve with whipped cream and orange zest.