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Cut your pumpkin in half and remove seeds. Place flesh side down on a baking tray and roast at 220 for 60-90 minutes until the flesh is soft and skin just pulls away.
Allow them to steam and cool once the skin has been removed then roughly chop and blend to a puree. Sieve to remove any bits
Beat together 620g cream cheese and 300g caster sugar.
Add 320g of pumpkin puree, 330ml double cream, 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg and 2 tsp ginger.
Mix until just combined then add 5 eggs (one by one) whilst mixing on a low speed.
Sieve in 30g plain flour and briefly mix or fold it in.
Double line your tin (I used an 8 ½ inch tin) and sieve the mixture straight in.
Bake at 220 for 20 minutes then 200 for 15 minutes. There should be a decent wobble when you remove it from the oven.
Refrigerate for 24 hours before serving. Enjoy!