Method

Press a thin rolled out sheet of short crust pastry into the base of a greased spring form 20cm tart tin and cut away excess pastry. Blind bake in a preheated oven 180C⁰ for 20 minutes until cooked through remove from the oven to cool and turn down the temperature to 160C⁰.

Blend 500g of cooked cubed pumpkin in a food processor until smooth with 1 T of cream to loosen the mixture. Remove from the blender and mix with the rest of the cream, maple syrup, spices and eggs until smooth. Pour the pumpkin mixture into the baked crust and bake for 45 minutes – 50 minutes until set, leave to cool before serving with shards of pumpkin seed praline or a dusting of icing sugar.

To make the pumpkin seed praline, melt sugar in a pan over a low heat until it dissolves and becomes caramel in colour. Carefully pour over a silpad and sprinkle over pumpkin seeds, when cooled and set crack to make pumpkin seed praline.

Recipe by Hannah Lewry for MyTyd.