Make standard sweet crust pastry but DON'T blind bake.
For the filling, 500g pumpkin puree, 3 eggs, 1.5 cups thickened cream, heaps of gingery cinnamonny spices, and 185g brown sugar.
It'll need to bake at about 160 for a fair while, up to about 50 minutes. Will pouf up and then fall a bit - that's normal.
Serve hot or cold, with or without cream. (Never say I never gave you choices.)
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Recipies of the day for anyone who cares to cook them.
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