Pumpkin Pie

Ingredients

• 750 gpumpkin, peeled, cubed; boiled until tender, drained and sieved to a purée
• 350 gshortcrust pastry, ready-made; for tart shell
• all-purpose flour, for dusting surface when rolling pastry
• 140 gsuperfine sugar
• 1/2 tspsalt
• 1/2 tspnutmeg, freshly grated preferred
• 1 tspcinnamon, half in filling, half mixed with icing sugar for dusting to serve
• 2eggs, beaten
• 25 gbutter, melted
• 175 mlmilk
• 1 tbsppowdered sugar, mixed with remaining cinnamon for dusting to serve

Method

1. 1

   Place the pumpkin in a saucepan, cover with water and bring to the boil. Simmer for 15 minutes until tender. Drain and cool.

2. 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.

3. 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.

4. 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.

5. 5

   Cool completely. Remove from the tin. Mix the remaining cinnamon with the icing sugar and dust over the top. Serve chilled.