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.
Mix the sugar, salt, cinnamon and ginger together in a bowl.
Remove the pumpkin from the heat and pour in the sugar mixture.
Mix until all the sugar has dissolved.
Whisk the eggs together in a bowl. Add the milk and the cream and whisk until light and fluffy.
Fold this mixture in to the pumpkin and mix well.
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.