Pumpkin Pie

Pumpkin Pie

My first attempt at this festive classic.
Ingredients
400g Pumpkin Flesh (from 2x medium Pumpkins, seeds removed)
275ml Double Cream
1x 9in Shortcrust Pastry Case
75g Soft Dark Brown Sugar
1x tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/2 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
2x Large Eggs, plus 1x Yoke
Method
Steam the Pumpkin flesh and sieve out excess water. 
Whisk the eggs in a large bowl. 
Using a pestle and mortar, grind the spices. 
Simmer the cream, sugar and spices in a milk pan, then pour over the eggs. Add the Pumpkin flesh and mix well.
Pour the mixture into the pastry case and cook at 180c for 35-40mins