Method

• 1.
  Preheat the oven to 200°C. Place pumpkin halves, flat-side down, on a greased baking tray and bake for 1 hour or until tender. Cool slightly, discard seeds and skin, then blend flesh to a puree. (You'll need about 350g puree.)

• 2.
  Grease a 25cm deep-sided, loose-bottomed tart pan. Line pan with pastry, trim and chill for 20 minutes.
• 3.
  Prick pastry base with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes or until pastry firms up a bit. Remove paper and weights or rice and bake for a further 10 minutes or until golden. Set aside to cool slightly.
• 4.
  Place eggs in a large bowl and lightly beat with a fork. Beat in crumbs, spices, sugar and a large pinch of salt. Beat in pumpkin, stir in evaporated milk, then pour filling into pastry case. Bake for a further 25 minutes or until filling ceases to move when lightly jiggled and top begins to crack. Top with marshmallows and serve warm with cream.