Dessert

Cook pumpkin in a large saucepan of boiling water until tender, drain and cool
Preheat oven to 350°F; roll out shortcrust pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin; chill 15 mins
Line pastry with baking parchment and baking beans and blind-bake 15 mins; remove beans and paper and bake a further 10 mins until the base is pale golden; cool slightly
Increase oven to 425°F and push the cooled pumpkin through a sieve into a large bowl.
Combine caster sugar, salt, nutmeg and half the cinnamon in a separate bowl
Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine
Pour the filling into the tart shell, bake 10 mins at 425°F then reduce to 350°F and bake 35-40 mins until just set.
Leave to cool and remove the pie from the tin
Mix the remaining cinnamon with the icing sugar and dust over the pie, then serve chilled