Coat the pumpkin in cinnamon, olive oil and seasoning and roast in a 180C oven for 20 minutes or until golden. Set aside to cool.
Meanwhile, line a tart or quiche dish with the puff pastry. You may need to oil the tin first. We used a 20cm by 10cm tin.
Combine the eggs and cream and whisk. Then add the rest of the ingredients and the cooled pumpkin. Pour into the pastry lined quiche tray and bake in a 160C oven for about 30 minutes or until set.