Melt 20g of butter over a low heat.
Add the diced pumpkin to the pan, cover and cook until tender.
Push through a fine mesh sieve.
Meanwhile melt 75g of butter with the brown sugar and honey.
Beat into the pumpkin puree along with 3 beaten eggs, a half teaspoon each of ground ginger and cinnamon, the zest and juice and 2 (peeled) grated cooking apples (we use a heritage variety from the orchard called Uncle John’s Cooker).
Pour the mixture into a pastry case that has been baked blind and cook at 180 degrees for about 45 minutes.