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for a further 10 mins until the base is pale golden and biscuity.
Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin
through a sieve into a large bowl. In a separate bowl, combine the
sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs,
melted butter and milk, then add to the pumpkin purée and stir to
combine.
Pour into the tart shell and cook for 10 mins,
then reduce the temperature to 180C/160C
fan/gas 4. Continue to bake for 35-40 mins
until the filling has just set.
Leave to cool, then remove the pie from the
tin. Mix the remaining cinnamon with the
icing sugar and dust over the pie. Serve
chilled.