“A classic recipe. Butternut squash can be used as an alternative to pumpkin.”

Ingredients
Serves 6

•    1 x 20cm (8 inch) flan dish
•    1 x frozen ready rolled shortcrust pastry circle, thawed
•    450g (1 lb) pumpkin flesh
•    1½ tsp cinnamon
•    ½ tsp ground ginger
•    ¼-½ tsp grated fresh nutmeg
•    115g (4 oz) caster sugar
•    3 eggs
•    200ml carton crème fraîche


Method

Line the flan dish with the pastry circle and place in the refrigerator to rest while the filling is made.

Place the pieces of pumpkin, with the skin on but with the seeds removed, into the half size AGA roasting tin with 2 tablespoons of water and cover with foil.

2, 3 and 4 oven AGA: Slide the tin onto the third set of runners down in the Roasting Oven and steam for 45 minutes to 1 hour, or until tender.

Scrape the pumpkin flesh into a bowl, discard the skin and mash to a pulp. Add the cinnamon, ginger and nutmeg, mix well. Whisk together the sugar and eggs then whisk in the crème fraîche. Stir in the spiced pumpkin pulp in two lots. Pour into the pastry case.

Cook on the floor of the Roasting Oven for about 35-40 minutes until set.

Serve cold with whipped cream or mascarpone cheese.

Conventional cooking: Steam the pumpkin in a steamer over a saucepan on the hob for about 25 minutes. Bake the pastry case blind then add the filling to the cooled pastry and cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 25-30 minutes until set.

Tip – if you are making your own pastry, add half a teaspoon of cinnamon to the mixture.