Instruction

• Place the pumpkin in a large saucepan, cover with water and bring to the boil
• Cover with a lid and simmer for 15 mins or until tender
• Drain pumpkin; let cool
• Heat oven to 180C/160C fan/gas 4
• Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin
• Chill for 15 mins
• Line the pastry with baking parchment and baking beans, then bake for 15 mins
• Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity
• Remove from the oven and allow to cool slightly
• Increase oven to 220C/200C fan/gas 7
• Push the cooled pumpkin through a sieve into a large bowl
• In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon
• Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine
• Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4
• Continue to bake for 35-40 mins until the filling has just set
• Leave to cool, then remove the pie from the tin
• Mix the remaining cinnamon with the icing sugar and dust over the pie
• Serve chilled