Pumpkin Pie Recipe

750g pumpkin/squash
350g shortcrust pastry
140g caster sugar
1/2 Tsp salt
1/2 Tsp grated nutmeg
1 Tsp Cinnamon
2 eggs
25g melted butter
175ml milk

Simmer pumpkin in water for 15 mins, drain
Oven 180
Blind bake pastry for 25 mins, then cool
Oven to 220
Push pumpkin through sieve into bowl
In separate bowl, combine sugar, salt, nutmeg & 1/2 the cinnamon
Mix in eggs, butter & milk, add to pumpkin puree & combine
Pour into tart shell, cook for 10 mins, then reduce oven to 180 and bake for 40 mins
Leave to cool, then when cooled add cinnamon dusting over top