Ingredients
- 450 g Fresh pumpkin purée (bought or home-made)
- 3 Free-range eggs
- 100 ml Double cream
- 150 g Light brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground star anise
- 1/2 tsp Ground allspice
- 1 tsp Sea salt
- 3 tbsp Maple syrup
- 1 tsp Fresh ginger, finely grated (optional)
- 1 pinch Black pepper (optional)
- 250 g Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made
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