I think this originally came from Mrs Beatons cook book but I'm not really sure. I usually skip the pastry bit opting instead to buy a ready made crust. It takes a lot of the effort out and besides I can never seem to get it quite right!
Pastry:
6 oz flour (168 gm)
3oz butter or margarine (not low fat)
pinch salt
cold water
Add salt to flour
Rub butter into flour (rub with finger tips, keep mixture as cool as possible) until it looks a bit like bread crumbs.
Mix in a small amount of cold water, enough to make a stiff paste.
Roll out on a floured board, using a floured roller (milk bottle OK)
Grease the dish with butter wrapper.
Line dish with pastry
Trim edges.
Filling:
10 fl oz cooked, mashed pumpkin, cold or warm, not hot
1/4 tsp ground ginger
1/4 tsp nutmeg
pinch cinnamon
3 eggs
5 fl oz milk approx
4 oz sugar
10 fl oz is about 300ml
Put pumpkin in a bowl, mix in spices, eggs, sugar and enough milk to make it like a thick batter. Pour it into the pastry case. Bake at 190C for about 40 minutes. Stick a knife in it - it should come out clean.
Food / Wine 
