Pumpkin tart

This is not pumpkin pie, the traditional dessert. It's better: pumpkin tart with lots of warm spices and just enough sugar to sweeten it lightly. We eat it for breakfast or as a snack.

3-4 cups pumpkin purée (I use courge muscade)
1/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp allspice
3 eggs, beaten
1/3 cup light cream (15%)
prepared unbaked pie crust

Stir the sugar and spices into the purée. Mix in the eggs and cream. Roll pie crust out into a pan. Pour in the pumpkin mix. Bake in preheated oven at 350° for 45-55 minutes or until crust browns and the center of the tart doesn't jiggle when you shake the pan.

Cool before serving.