Ingredients

2 x All Butter Shortcrust Tart Cases 22cm
1 kg pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
75g light brown sugar
1 dsp brandy
3 large eggs
250ml single cream

Preparation

Scoop out the seeds and put the pumpkin in an oven tray, cut side up. Bake at 190°C for 40 minutes. If the pumpkin starts to colour, cover loosely with foil.

Scoop out the flesh from the pumpkin and blend to a smooth purée - only 500g is needed.

When the purée has cooled, place it in a bowl and add the spices, sugar and brandy. Beat the mixture well before adding the eggs and cream, each in turn, until everything is smooth.

Pour it into the tart cases and bake at 180°C for about 30 minutes. When ready, a knife should come clean from the middle of the pie.