For the pastry
175 g (6oz) plain flour
125 g (4oz) butter, cold and cubed
40 g (1 ½oz) caster sugar
1 med egg yolk
For the filling
2 med eggs
100 g (3 ½oz) caster sugar
1 tsp. cinnamon
1/2 tsp mixed spice
1/2 tsp ginger
275g tin pumpkin puree, we used Libby's
200 mL (7 fl oz (⅓ pint)) evaporated milk
double cream or crème fraîche, to serve
To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour using your fingers). Add the caster sugar and briefly whiz (or stir) to combine. Next add the egg yolk and 2tsp water and pulse (or stir with a blunt-ended cutlery knife) until the pastry comes together. Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30min.
Lightly dust a work surface with flour and roll out the pastry and use to line a 20.5cm (8in) round, roughly 4cm (1½in) deep cake tin. Prick base with a fork and chill for 20min.
Preheat oven to 200°C (180°C fan) mark 6. Line the pastry case with a large square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15min. Carefully remove the
parchment and beans or rice, return the tin to the oven and bake for 8min, or until the pastry is cooked through and feels sandy to the touch.
Meanwhile, in a large bowl, lightly beat the eggs using electric beaters until pale and fluffy, about 3min. Fold through the sugar, spices and pumpkin
until combined. Gently mix through the evaporated milk. Pour into cooked pastry.
Reduce oven temp to 180°C (160°C fan) mark 4. Return the tart to the oven and cook for 45-50min or until the filling feels lightly firm. Leave to cool completely or serve just warm with some double cream or crème fraîche