2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
1 1/2 cups thickened cream, plus extra to serve
185g brown sugar
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
Maple syrup, to serve
Icing sugar, to dust
250g plain flour
110g pure icing sugar, sifted
110g unsalted butter, chilled, cubed1 egg
1.Place the flour and icing sugar in a food processor and mix for a few seconds. Add butter and process until the mixture looks like breadcrumbs. Add the egg and mix until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
2.Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.
3.Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
Note : Got recipe from internet. Tried it came very well and easy.