Ingredients
Method
1.Preheat oven to 200°C.
2.Roll out the pastry and line an 18cm flan tin, pricking the base. Chill for 30 minutes.
3.Place the pumpkin on a tray to bake, making sure it doesn’t burn. Once cooked, transfer to a large bowl. Wipe the tray and return it to the oven to heat.
4.Mash the pumpkin well, letting it steam off and cool for 5 minutes before adding the remaining ingredients.
5.Place the cold pie shell on the hot tray. Bake for 14-16 minutes or until golden.
6.Pour the filling into the flan case. Cover the pastry rim with foil so it doesn’t burn while baking.
7.Bake for 30-45 minutes or until the filling is just a little wobbly in the centre when shaken gently.
8.Serve with crème fraîche, whipped cream or yoghurt, dusted with a little cinnamon.
