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Preheat oven to 190°C/Gas Mark 5. Boil a large pan of water, then add the pumpkin chunks and cover. Cook for 25 minutes or until the pumpkin is tender, drain well and allow to cool. Then mash the pumpkin by hand or with a food processor until it’s smooth.
Roll out the pastry on a lightly floured surface, line a 22cm tart case with it, then chill for 15 minutes. Cover the base with baking parchment, top with baking beans and blind bake for 15 minutes, then remove the beans and paper and continue to bake for 10 minutes until it’s pale gold. Remove the base from the oven.
While the base is cooling, prepare the filling. Add the eggs to the puréed pumpkin. Mix to incorporate, then add the maple syrup, spices and evaporated milk. Mix the filling ingredients until a smooth, silky mixture forms and pour it into the cooling tart base.
Bake in the centre of the oven for 15 minutes or until the pumpkin mixture is firm. Serve hot or cold with a garnish of whipped cream.