450g Peeled butternut pumpkin, cut into 2cm pieces
1 Tablespoon honey
1 Tablespoon golden syrup
80g Brown sugar
1 Teaspoon ground cinnamon, plus extra to serve
1/2 Teaspoon ground nutmeg, ground cloves, ground ginger and all spice
400ml Thickened cream, plus extra to serve
3 Eggs plus 1 extra yolk
1 1/2 Cups (225g) plain flour
1/4 Cup icing sugar, sifted
125g Chilled unsalted butter
1 Egg yolk
For the pastry, place the flour and icing sugar in the food processor and whiz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the yolk and 2 tablespoons iced water, then whiz until the mixture comes together. Shape into a ball and enclose with plastic wrap and chill for 30 minutes. Meanwhile preheat to 200*C and line a baking tray with a greased piece of foil. Arrange the pumpkin in a single layer on the baking tray. Drizzle with honey, then cover with oil. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.
Grease a flutes 23cm x 3cm round loose-bottomed tart pan. Roll out the pastry on a lightly floured surface. Line the tart pan with the pastry, trimming the excess, then chill for another 30 minutes. Reduce oven to 180*C. Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes and then remove the weights/rice and the paper and bake for a further 3 minutes until golden and dry. Place the golden syrup, sugar and spices and cream in a saucepan over medium heat and bring to a boil. Beats the eggs and extra yolk together, then add the cream mixture, whisking gently to combine. Whisk in the pumpkin puree.
Pour the mixture into the tart case and bake for 30 minutes or until set with a slight wobble. Cool, then top with whipped cream and cinnamon to dust.