Pumpkin Pie

Begin by placing the succulent pumpkin chunks into a large saucepan, covering them completely with water. Bring the water to a lively boil, then cover with a snug-fitting lid and let the pumpkin simmer gently for about 15 minutes, or until it becomes tender to the touch. After cooking, drain the pumpkin thoroughly and allow it to cool to room temperature — this step ensures a silky purée. Next, preheat your oven to 180°C (160°C fan)/gas mark 4. On a lightly floured surface, roll out the shortcrust pastry to an even thickness and carefully line a 22cm loose-bottomed tart tin. To help retain the pastry’s delicate shape and prevent shrinkage, chill it in the refrigerator for 15 minutes. Line the pastry with baking parchment and fill with baking beans to weigh it down. Blind bake for 15 minutes, then carefully remove the parchment and beans and bake for an additional 10 minutes until the base is a pale golden color and has a crisp, biscuit-like texture. Remove the tart shell from the oven and allow it to cool slightly while you prepare the filling. Increase the oven temperature to 220°C (200°C fan)/gas mark 7. Push the cooled pumpkin through a fine sieve or mash until completely smooth, placing the purée into a large mixing bowl. In a separate bowl, whisk together the caster sugar, salt, nutmeg, and half of the cinnamon for the warming spice profile. Beat the eggs separately, then combine with the melted butter and milk. Gently fold this mixture into the spiced sugar blend before adding everything to the pumpkin purée. Stir thoroughly until you achieve a harmonious, creamy filling. Pour the rich pumpkin mixture into the pre-baked tart shell, spreading evenly. Place the pie on the middle oven shelf and bake for 10 minutes at the high temperature to set the edges. Then lower the oven to 180°C (160°C fan)/gas mark 4 and continue baking for another 35-40 minutes, or until the centre just sets but still has a slight wobble. Once baked, allow the pie to cool completely before carefully removing it from the tart tin. For a delightful finishing touch, combine the remaining cinnamon with the icing sugar and dust generously over the top of the pie. Serve this delectable pumpkin pie chilled to highlight its smooth texture and spiced flavors.