Pumpkin Pie

Instructions

1- Place the pumpkin in a large saucepan, cover with water and bring to the boil.

2- Cover with a lid and simmer for 15 mins or until tender.

3- Drain pumpkin; let cool.

4- Heat oven to 180C/160C fan/gas 4.

5- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.

6- Chill for 15 mins.

7- Line the pastry with baking parchment and baking beans, then bake for 15 mins.

8- Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.

9- Remove from the oven and allow to cool slightly.

10- Increase oven to 220C/200C fan/gas 7.

11- Push the cooled pumpkin through a sieve into a large bowl.

12- In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.

13- Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.

14- Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.

15- Continue to bake for 35-40 mins until the filling has just set.

16- Leave to cool, then remove the pie from the tin.

17- Mix the remaining cinnamon with the icing sugar and dust over the pie.

18- Serve chilled.