Prepare all ingredients:
the shortcrust pastry...
...and it in a 26 cm diameter tart mold. Store in the fridge.
Cut the pumpkin in quite small pieces.
Place the pieces in a saucepan...
...and cook covered for about 20 minutes on very low heat.
Thinly blend in purée.
Add cinammon, ginger powder and a pinch of salt.
Add sugar and eggs.
Finally, add the milk.
Pour the obtained preparation in the uncooked tart shell.
Bake 25 minutes at 180°C.
When finished, sprinkle the tart with icing sugar...
...and decorate with pecan nuts. Serve.