Pumpkin & Cinnamon Custard Tartlets
Place pumpkin, milk, cream, sugar and spices in a small pan and bring to a simmer. Cover and leave for 2-3 minutes until squash is soft. Using a hand blender, whizz to a smooth liquid.
Pour beaten egg and vanilla over; mix well.
Preheat oven to 180°C/160°fan/Gas 4. Arrange pastry cases on a baking tray, carefully pour in custard and sprinkle pumpkin seeds over.
Bake in the oven for 5 minutes until just set. Serve warm with a dusting of icing sugar.