Steps
- Cover 750g of peeled, seeded pumpkin chunks with water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes, until tender. Drain thoroughly and cool.
- Preheat the oven to 350°F / 180°C. Roll 350g of sweet shortcrust pastry on a floured surface and line an 8¾in / 22cm removable-bottom tart pan. Chill for 15 minutes.
- Line with parchment and pie weights. Bake for 15 minutes, remove the weights and paper, and bake for 10 minutes, until pale golden. Cool slightly.
- Increase the oven to 425°F / 220°C. Blend the pumpkin until smooth. Mix 140g of superfine sugar, ½ teaspoon of salt, ½ teaspoon of grated nutmeg, and ½ teaspoon of ground cinnamon.
- Whisk 2 beaten eggs, 25g of melted butter, and 175ml of milk into the sugar mixture, then stir into the pumpkin.
- Pour into the shell and bake for 10 minutes. Reduce to 350°F / 180°C and bake for 35-40 minutes, until just set.
- Cool, remove from the pan, and chill. Dust lightly with icing sugar mixed with ground cinnamon.