Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. To make butternut pumpkin puree, cut pumpkin into 10cm chunks. Place on a large baking tray and roast for 1 hour, or until tender and lightly caramelised. Remove from oven and cool completely. Transfer to a food processor and whiz until smooth (you’ll need 500g of pureed pumpkin for this recipe).

• 2.
  Meanwhile, grease base and side of a 22cm round loose-based tart pan. Press pastry into base and side of pan and fold edges in (this will give a rustic effect). Prick pastry base all over with a fork, then chill for 30 minutes to rest. Line pastry with baking paper and pastry weights or dried beans, then bake for 20 minutes. Remove weights and baking paper, and bake for a further 15 minutes, or until pastry is golden and dry to touch. Set aside to cool. Reduce oven to 160°C/140°C fan-forced.
• 3.
  To make the filling, place pumpkin puree, eggs, spices, sugar and maple syrup in a bowl and whisk until smooth. Pour pumpkin mixture into tart shell and bake for 45 minutes, or until filling is set but still has a slight wobble. Stand on a wire rack until cooled completely, then chill for 2 hours or until cold and set.
• 4.
  Serve with cream.