- 700g butternut pumpkin, peeled and chopped
- 2 sheets ready rolled shortcrust pastry
- 1 tablespoon cinnamon sugar
- finely grated orange zest
- 3 eggs, lightly beaten
- ¾ cup brown sugar
- ¼ cup honey
- ½ teaspoon each cardamom and nutmeg
- pinch ground cloves
Preheat oven to 200°C (180°C fan forced). Line a baking sheet with non-stick paper and bake pumpkin until soft and lightly golden. Steam pumpkin if preferred. Allow to cool for 30 min. Increase oven to 220°C.
Lay one pastry sheet flat, sprinkle with cinnamon sugar, top with remaining pastry and re-roll slightly. Use to line a deep-sided 23cm fluted loose bottom flan tin. Line with baking paper and fill with baking beans. Blind bake 20 min. Remove beans and paper and bake a further 15 min.
Meanwhile, add orange zest, eggs, sugar, honey and spices to cooled pumpkin. Pour into pastry shell and smooth the top with a spoon.
Bake for 20 min, then reduce heat to 170°C and bake a further 15-20 min. Cool 15 min before cutting. Serve with whipped cream and berries.