Place the cubed pumpkin into a steamer basket or a rice cooker with about an inch of water in the bottom. Steam the pumpkin until it is soft and breaks apart when pierced with a fork. Note: steaming the pumpkin helps reduce any access water from the overall recipe. Boiling the pumpkin will do the opposite
Meanwhile, brown the salted butter by melting the butter in a small saucepan on a medium heat until the milk solids start to brown. Once golden in colour, transfer to a heatproof bowl and set aside. Note: the milk solids brown very quickly so be mindful.
Preheat the oven to 180℃/356℉. Line a 18cm/20cm radius baking dish with cooking spray or some butter and set aside.
In a large bowl, mash the steamed pumpkin using a masher or fork. Add eggs, browned butter, sugar and cream. Mix until well combined.
Add the flour, baking powder and salt to a small bowl. Mix and add to the wet ingredients. Mix again until well combined. Pour the mixture into your baking dish. Bake for 40-45 minutes or until dark golden brown on top.
Remove from the oven and allow to set while you prepare the cinnamon-sugar mixture. Mix sugar and ground cinnalom together and sprinkle over the tart. Serve immediately and enjoy!
