Ingredients for 6 people:
500g of cooked pumpkin purée
1 package of puff pastry
170g cane sugar
140ml double cream
1 tbsp mixed spices
1 tsp grated nutmeg
Preheat the oven to 200°C (or 180°C for a fan oven).
Fit the pastry to a tart tin lined with baking paper and line bake with baking beans until lightly golden. Remove the baking paper and leave the pie crust in the tray.
Turn the oven down to 160°C (or 140°C for a fan oven).
Combine the eggs with the pumpkin purée, then add sugar, cream and spices.
Pour the mixture into the pastry base and put in the oven to cook for an hour or more, depending on the depth of the tray. The tart will harden when frozen.