Method
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Cook the Pumpkin:
Place the pumpkin chunks in a large saucepan, cover with water, and bring to a boil. Cover with a lid and simmer for 15 minutes or until tender. Drain and allow to cool. -
Prepare the Pastry Base:
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Preheat the oven to 180°C / 160°C fan / Gas 4.
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Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
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Chill in the fridge for 15 minutes.
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Line with baking parchment and baking beans, then bake for 15 minutes.
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Remove the beans and paper, and bake for another 10 minutes until the base is pale golden and biscuity.
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Remove from the oven and let cool slightly.
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Make the Filling:
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Increase the oven temperature to 220°C / 200°C fan / Gas 7.
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Push the cooled pumpkin through a sieve into a large mixing bowl (or use a food processor for a smoother purée).
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In another bowl, mix the caster sugar, salt, nutmeg, and half the cinnamon.
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Add the beaten eggs, melted butter, and milk to the sugar mixture, then stir into the pumpkin purée.
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Bake the Pie:
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Pour the pumpkin mixture into the tart shell.
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Bake for 10 minutes at 220°C, then reduce the heat to 180°C / 160°C fan / Gas 4.
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Continue baking for 35–40 minutes, or until the filling is just set.
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Cool and Serve:
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Allow the pie to cool completely, then carefully remove it from the tin.
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Mix the remaining cinnamon with the icing sugar and dust over the pie.
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Serve chilled.
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Tip:
Try a Meringue Topping
Instead of icing sugar, make your pie extra indulgent by adding a fluffy meringue topping and lightly toasting it under the grill.
