Ingredients: 750g pumpkin deseeded and cut into chunks, 350g sweet shortcrust pastry, 140g caster sugar, 1tsp cinnamon, 1tsp nutmeg, 2 medium eggs beaten, 150ml milk, 30g butter melted
You will need: a 23cm Round Fluted Tin
Put the pumpkin in a large pan, fill with water and bring to the boil then simmer for 15 minutes, take off the heat and allow to cool.
Preheat the oven to 180 degrees, roll out your shortcrust pastry and line the 23cm round fluted tin, chill for 15 minutes. Prepare your pastry for blind baking by lining with baking parchment and baking beans and bake for 15 minutes. Remove from the oven, remove the beans and parchment then bake for a further 8-10 minutes until the base is lightly golden and cooked through.