Prep. time: 15-20 minutes
Cooking time: 25 + 30 minutes

In some regions of France, the tart is seasoned with a little salt and pepper and served as a light midday meal.

1. Cook the pumpkin with 4 tbsp. of water in a covered saucepan over low heat for about 20 minutes or until reduced to a purée;
2. remove the lid and continue cooking until all the liquid has evaporated;
3. add the sugar, butter, cream and beaten eggs;
4. season to taste;
5. roll out the pastry and line a deep tart pan; prick the bottom; pour the filling into the shell; bake in a preheated 180° C (350° F) oven for about 30 minutes.