Step 1 of 5
Pumpkin Pie
Place the pumpkin in a saucepan, cover with water and bring to the boil. Simmer for 15 minutes until tender. Drain and cool.
Step 2
Heat oven to 180°C / 160°C fan / Gas 4. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Blind bake with parchment and beans for 15 minutes, then remove beans and bake for a further 10 minutes until pale and biscuity.
Step 3
Push the cooled pumpkin through a sieve into a large bowl. Mix the sugar, salt, nutmeg and half the cinnamon together. Stir in the beaten eggs, melted butter and milk, then add to the pumpkin purée.
Step 4
Increase oven to 220°C / 200°C fan / Gas 7. Pour the filling into the pastry shell. Bake for 10 minutes, then reduce to 180°C / 160°C fan / Gas 4 and bake for a further 35–40 minutes until the filling is just set.
Step 5
Cool completely. Remove from the tin. Mix the remaining cinnamon with the icing sugar and dust over the top. Serve chilled.
