Ingredients:
ready-made pastry case
1/4 chopped pumpkin into 2 cm squares
1 tablespoon treacle
50g soft brown sugar
a small pot of double-cream
2 eggs

Method:
Ask a grown-up to preheat the oven to 180 Celsius. 360 F/ gas mark 4. Place a baking tray inside to warm it.
Ask a grown-up to boil the pumpkin in a saucepan for about 5 minutes until soft.
Drain and mash up the pumpkin in a bowl with a potato masher.
Crack two eggs into another bowl and whisk until frothy.
Ask a grown-up to heat the treacle, sugar and cream in a saucepan. Simmer for about 2 minutes and mix with a spoon.
Pour the cream mixture into the whisked eggs and whisk again. Add the pumpkin and stir together well. Transfer the whole mixture to a jug.
Pour the mixture into the pastry case and put in to the oven for 35 - 45 minutes.
Ask a grown-up to take it take out of the oven and allow to cool.

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