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1. 

   

   Place your pumpkin puree in to a pan. If you are using filling taken from a pumpkin make sure to remove all the seeds and pop it in the blender for a few minutes. Cook over a high heat for about 10 minutes. The mixture should become thick and slightly caramelised.

2. 

   

   Mix the sugar, salt, cinnamon and ginger together in a bowl.

3. 

   

   Remove the pumpkin from the heat and pour in the sugar mixture.

4. 

   

   Mix until all the sugar has dissolved.

5. 

   

   Whisk the eggs together in a bowl. Add the milk and the cream and whisk until light and fluffy.

6. 

   

   Fold this mixture in to the pumpkin and mix well.

7. 

   

   Pour the mixture in to a dessert pastry shell. Cook in an oven for 15 minutes at 450F. Decrease the oven temperature to 300F and cook for another 45 minutes.