Ingredients
Method
1.Preheat oven to 200°C. Line a 24cm flan pan with pastry and bake blind for 10 minutes, remove weights and cook for a further 3 to 5 minutes until pastry is a pale golden colour. Reduce heat to 170°C
2.Place pumpkin, eggs, cream, sugar, cinnamon and ginger in a bowl and beat until smooth.
3.Pour filling into pastry case and bake for 25 minutes or until filling is just set. Allow to cool before slicing.