You will need a shallow tart tin measuring 20cm (8") in diameter and 2.5cm (1") deep.
Steam the pumpkin until tender and leave to cool.
To make the pastry, beat together the butter and Sweet Freedom Fruit Syrup until it is combined, then mix in the flour and egg yolk until it forms a dough.
Turn out onto a floured surface and knead the pastry to bring it together into a ball. (If it is too soft to roll at this stage, chill until it firms up). Roll the pastry out into a circle slightly larger than the tin. Line the tart tin with the pastry and then chill for 30 minutes.
Preheat the oven to 180 C / 350 F / gas mark 4.
Line the pastry case with baking parchment and baking beans and bake blind for 25 minutes. Remove the beans and paper and return to the oven for another 5 minutes.
Turn the temperature down to 170 C / 325 F / gas mark 3.
To make the filling, blend together the cooked pumpkin, coconut milk, Sweet Freedom Fruit Syrup and spices until it is smooth and creamy. Add the eggs and blend briefly. Pour the mixture into the cooked pastry case and bake for 30-35 minutes or until the filling is set. Leave to cool before removing from the tin.
Gluten Free Pastry
75g quinoa flour
75g rice flour
35g ground almonds
65g unsalted butter, cut into small cubes
20g Sweet Freedom Fruit Syrup
1/4 tsp gluten free baking powder
1 medium free range egg yolk (reserve the white)
25ml cold water
Place the quinoa flour, rice flour and ground almonds in a bowl and using your fingertips, rub the butter into the flours until the mixture resembles fine breadcrumbs. Stir through the baking powder and then add the Sweet Freedom Fruit Syrup, egg yolk and cold water, cut through the flour mixture with a knife and then use your hands to bring the pastry together into a ball.
Put the ball of pastry on top of a sheet of cling film and then place another sheet of cling film over the top. Roll out the pastry, in between the two sheets of cling film, into a large circle, just a little bigger than the tart tin. Peel off the top layer of cling film, slide your hand underneath the bottom layer of pastry and carefully flip it over onto the tart tin.
Keeping the cling film on the pastry press it into the tin. Peel off the cling film and finish lining the tin. Trim any excess pastry and chill in the fridge for 30 minutes.
Preheat the oven to 170 C / 325 F / gas mark 3.
Line the pastry case with baking parchment and baking beans and bake blind for 20 minutes. Remove the beans and baking parchment. Brush the inside of the case with some of the reserved egg white - this helps to seal the pastry. Bake for another 5 minutes. Make the filling as above and bake for 30-35 minutes or until the filling is set. Leave to cool before removing from the tin.