Ingredients: Serves 8-10 

For the pastry

• 175 g plain flour
• 125 g butter, cold and cubed
• 40 g caster sugar
• 1 medium egg yolk

For the filling

• 2 medium eggs
• 100g caster sugar
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 1/2 tsp ginger
• 300g pumpkin puree (make this by roasting your pumpkin, scooping out the soft flesh then blending until smooth)
• 200 ml evaporated milk

Double cream, crème fraîche, or ice cream to serve

Method:

1. To make the pastry, place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, go traditional and rub the butter into the flour using your fingers). 
2. Add the caster sugar and briefly bliz to combine
3. Next, add the egg yolk and 2 teaspoons of water and pulse until the pastry comes together. 
4. Bring pastry together with your hands, wrap in clingfilm and then chill in the fridge for 30minutes.
5. Take the pastry from the fridge, lightly dust your work surface with flour and roll out the pastry to fit an 8in round, roughly 1½in deep cake tin. 
6. Place in the tin, prick base with a fork and chill for 20minutes.
7. Preheat the oven to 200°C (180°C fan) then remove your tin from the fridge and line the pastry case with baking parchment.
8. Fill with ceramic baking beans or uncooked rice, then place on a baking tray and bake for 15min. 
9. Carefully remove the parchment and beans, then return the tin to the oven and bake for a further 8 minutes – or until the pastry is cooked through but still light brown.
10. Meanwhile, in a large bowl, lightly beat the eggs until pale and fluffy.
11. Fold through the sugar, spices and pumpkin until combined. 
12. Gently mix through the evaporated milk and pour into the cooked pastry.
13. Drop the oven temperature to 180°C (160°C fan), then return the tart to the oven and cook for 45-50min or until the filling is just cooked – firm but with a slightly wobble.
14. Serve just warm with your choice of topping.