METHOD

1. Preheat oven to 180ºC. Place pumpkin on a baking paper-lined tray, spray lightly with oil spray and bake for approximately 40 minutes or until tender. Leave to cool.
2. Spray four mini pie tins with a little oil, and line with short crust pastry, being sure to press into the corners. Fill each pie with a lining of baking paper and either baking weights, rice or beans. Bake for 30 minutes.
3. In a blender or food processor, combine cooled pumpkin, eggs, evaporated milk, sweetener, cornflour, vanilla, cinnamon, nutmeg, ginger and allspice and blend till a smooth mixture forms.
4. Spoon pumpkin filling into each pie crust and place back into the oven for 20-25 minutes or until the filling has firmed. Remove from the oven and allow to cool before topping with cream and freshly grated nutmeg.