Ingredients:

For the pastry:
400 g plain flour
200 g soft margarine
1 Tbsp cold water

For the filling:
400 g pumpkin flesh
2 large eggs
3 Tbsp honey
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground ginger
250 ml double cream

Method:

1. Place margarine in a medium bowl and gently fork in 1 tablespoon plain flour  and 1 tablespoon cold water.
2. Mix with fork until a paste is formed.
3. Slowly add the rest of the flour until you have a pastry like dough.
4. Wrap dough in cling film and place in fridge to chill for about an hour.
5. Chop pumpkin flesh into chunks and place in large saucepan.
6. Cover with water and bring to boil.
7. Simmer gently until the pumpkin is soft, then remove from heat, drain and tip into large bowl to cool.
8. Beat eggs in a separate bowl.
9. Take honey and placing medium pan, heat gently stirring continuously allow to melt.
10. Slowly add your spices and cream.
11. By now your pastry should be firm. Remove from fridge and roll out on a lightly floured surface.
12. Grease and 18 inch pie tin and lined with your pastry.
13. Bake blind for five minutes until the pastry case starts going golden brown.
14. Pour honey and cream mixture along with your eggs into the large bowl with the pumpkin in it.
15. Mix all ingredients together with a hand blender then pour into pastry case.
16. Bake in center of oven for about half an hour or until the filling is nice and firm.
17. Remove from heat, allow to cool and serve with more cream.

Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.