Method

• Heat the oven 170C Carefully remove the skin and any seeds from the pumpkin
• Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender
• Or you can simply steam the pumpkin until tender
• Drain well and cool
• Filling Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor)
• Add the egg and cream whisk until just blended
• Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick
• I used an 8cm round biscuit cutter
• Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom
• Spoon the pumpkin mixture into the pastry moulds and bake for 20-25 minutes or until the filling slightly wobbles in the centre
• Cool for 5 minutes in the tin and then gently remove and cool
• Sprinkle over the topping and enjoy!