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Ingredients

• 800g pumpkin, seeds removed and cut into large sections (use a slightly sweeter pumkin such as butternut or Queensland blue, turban squash or sweet dumpling squash)
• ½ tsp ground ginger
• ½ tsp freshly grated nutmeg  
• ½ tsp ground cinnamon
• 1 Tbsp vanilla extract
• 2 Tbsp rum
• 2 eggs
• 1 cup tightly packed brown sugar
• ½ cup cream, plus extra to serve

• 22cm Pie Crust or Pastry Case made with Biscuit or Champage Pastry, and blind baked

Description

Blackbook Cooking