Preheat the oven to 190°C.
Line a 23cm tart case with pastry, add baking beans, and bake blind for 15 minutes.
Remove beans and bake for 10 more minutes until golden brown.
Steam pumpkin chunks for 15-20 minutes until tender, then let cool.
Puree the cooled pumpkin in a food processor.
Whisk eggs and sugar together in a large bowl.
Whisk in ground almonds, cloves, cinnamon, ginger, nutmeg, and single cream.
Mix in the pumpkin puree until well combined.
Pour mixture into the pastry and bake for 40-45 minutes until set.
Let the tart cool for at least one hour.
Whisk double cream, syrup, and ginger together until soft peaks form.
Serve tart slices topped with cream, icing sugar, and mint.