Ingredients:

150g plain flour (sifted)
75g unsalted butter (cut into cubes)
Water
300g pumpkin
90g dark brown sugar
1/4 can coconut cream
1 egg (whisked)
1/2 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp ginger
1/4 tsp nutmeg
Pinch of white pepper
1/2 tbsp cornflour

To serve;

Icing sugar

Method:

Add the butter to the flour and rub it between your fingers and into the flour. Keep rubbing until the mix resembles breadcrumbs.

Add a small drop of water and mix together. Keep adding a little water at a time, until the mixture comes together to form a stiff dough and leaves the bowl mostly clean.

On a lightly floured surface, roll the pastry out as thin as possible - 1 or 2 mm is best. Grease a tart tin and use the pastry to line the tin.

Blind bake (line the tin with greaseproof paper and baking beans) for 10 minutes at 180 degrees, remove the beans and cook for a further 10 minutes at 160 degrees.

Remove from the oven and leave to cool for 5- 10 minutes, while you prepare the filling.

Peel, de-seed and dice the pumpkin. Add it to a pan, cover with water and boil until soft (approx 10-15 minutes). Drain and mash.

Whisk in the rest of the ingredients.

Pour the pumpkin filling into your precooked pastry base and cook in the centre of a pre-heated oven at 220 degrees Celsius for 10 minutes, reduce the temperature to 180 degrees and cook for a further 10 minutes.

Leave to cool, and serve dusted with a little icing sugar.