Follow this Classic All-American recipe to save wasting your Jacko lantern this year.

It takes 20 minutes to prepare, and baking takes 40-50 minutes, Serves 8-10.

750g Pumpkin / Squash

350g shortcrust pastry

140g Caster Sugar

1/2 tsp salt

1 tsp Fresh Nutmeg

1 tsp Cinnamon

2 eggs

25g melted butter

175mls milk

icing sugar to dust

Peel & chop the pumpkin into 1cm chunks

Boil for 15 mins until tender, drain & cool

Roll out the pastry and use to line a 22cm tart tin

Line with baking parchment and blind bake with baking beans for 15mins at 180oC

Remove the baking beans and bake for further 10mins

Allow to cool slightly

Finely mash or pass through a sieve the cooled pumpkin

Combine the remaining ingredients in a bowl and add the pumpkin & mix thoroughly.

Pour into the tart pastry case

Bake for 10mins at 200oC

Reduce the heat and bake for a further 30-40 minutes until set and a knife comes out clean

when cool, dust with icing sugar & Serve Chilled with cream or Ice Cream