Prepare the shortcrust pastry: let it rest.

• Line a 22 cm (9-inch) tart pan with this pastry, or use a pan of your choice.
• Fill the tart base with dried beans for an even bake.
• Blind bake for 10 minutes at 175 °C (350 °F) fan-assisted.

Prepare the pumpkin purée:

• Cut the pumpkin in half, remove the seeds and fibers.
• Place both halves cut side down in a dish lined with foil.
• Bake until the pumpkin is tender.
• Scoop out the flesh with a spoon, let it drain slightly, then blend into a purée.
• Allow to cool completely.

Prepare the tart filling:

• Once the purée is cold, measure 425 g (15 oz).
• In a bowl, whisk the pumpkin purée, sweetened condensed milk, 2 eggs, and spices until smooth.
• Pour this mixture into the pre-baked tart shell.
• Bake in a preheated oven at 180 °C (350 °F) for at least 35 minutes.