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Ingredients:
For the filling:
•    200 grams light brown sugar
•    ½ teaspoon salt
•    ¼ teaspoon allspice
•    ½ teaspoon ground ginger
•    2 large eggs
•    450 grams cooked pumpkin, mashed
•    375 ml milk
For the pastry:
•    175 grams plain flour, sieved
•    85 grams butter
•    25 grams caster sugar
•    1 egg yolk
•    1 tablespoon water

Method:
1.    Rub the butter into the flour until mixture resembles fine breadcrumbs.  Stir in the sugar, then add egg yolk and water and mix to a firm dough.
2.    Knead lightly and roll out to line a 22cm flan case.  Bake “blind” in preheated oven 200°C/180°C fan/Gas 6 for 10 minutes.
3.    While the pastry case is baking combine sugar, salt and spices in a bowl. Set aside.
4.    Using an electric mixer beat the eggs with the pumpkin.  Add the sugar mixture and beat again to combine.  Mix in the milk.
5.    Pour the filing into the pie crust and put back into the oven.  After 15 minutes turn the temperature down to 180°C/160°C fan/Gas 4 and bake for a further 45 minutes or until the filling is set and you can insert a knife into the centre and it comes out clean.
6.    Remove from the oven and leave to cool on a wire rack.

Recipe created for Hubbub for their #EatYourPumpkin campaign