Recipe; Pumpkin Pie

1. Firstly place the cubed pumpkin in a large saucepan, cover with water and bring to the boil. Place a lid on the saucepan and simmer for  15 mins. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4.
3. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
4. Place in the fridge to chill for 15 minutes.
5. Line the pastry with greeseproof paper and backing beans.  Bake for 15 minutes.
6. Remove the beans and paper and cook the pastry case for a further 10 mins until the base is a pale golden colour.  Remove from the oven and allow to cool for 5 minutes.
7. Turn the oven up to 220C/200C fan/gas 7.
8. Push the cooled pumpkin through a sieve with the back of a spoon into a large bowl.
9. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk.
10. Add the cream mixture to the pumpkin purée and stir well until combined.
11. Pour into the pastry shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4.
12. Continue for a further 35-40 minutes until the filling has just set.
13. Leave to cool, then remove the pie from the tin.
14. Mix the remaining cinnamon with the icing sugar and dust over the pie.
15. Serve chilled with some whipped double cream.

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