You will need:
6 sheets filo pastry
300g pumpkin flesh, cooked
1 egg white
½ tsp allspice
½ tsp ginger
1 tsp cinnamon
1.The evening before, dice the pumpkin and boil in water for ten minutes until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice, overnight.
2. Line four ramekins with six layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins.
3. Place a handful of baking beads onto some cling film and wrap it to make a bag. Make four of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a preheated oven at 160 ° C for ten minutes.
4. Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further two minutes.
5. In a bowl, mix the Pumpkin flesh, allspice, ginger, cinnamon, eggs and honey. Divide in to four and spoon into the filo parcels. Place in an oven at 140 ° C for thirty to forty minutes until the mixture is set.
Recipe: The Clinton Partnership