Preheat your oven to 180°C/350°F

Sift together the two flours, the icing sugar and the almond powder. Add the butter cut into small dice. Mix gently with your fingertips to obtain a sandy consistency.

Form a well in the flour, pour in the salt and the beaten egg in the centre.

Gradually incorporate the sifted ingredients, but avoid overworking the dough. Shape into a ball and place into the fridge for 1 hour.

Butter your mould. Flour your work surface, roll out the dough. Place your dough within the mould and then lightly prick with a fork. Cover each mould with a piece of parchment paper or foil and fill with beans.

Blind bake for 15 minutes

In a saucepan, heat the pumpkin purée with the sugar and cook until the sugar is completely dissolved. Beat the eggs in a  bowl. Add purée, cream and spices. Mix well and pou into each individual mould. Bake for 45 minutes.

The surface should be very slightly wobbly in the middle and a little caramelized on the top.

Sprinkle with seeds and set aside to cool.