1 shortcrst pastry shell or somsa pastry packet
140g caster sugar
½ Teaspoon salt
½ teaspoon fresh nutmeg, grated
1 teaspoon cinnamon
2 eggs, beaten
25g butter, melted
1 tablespoon icing sugar
Place the pumpkin in a large saucepan or plov dish, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin & let it cool.
Heat oven to 180 C. If you are using ready made pastry base from Korzinka then skip to step 3. If you are using somsa pastry, then roll it out on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans (can substitute dried beans like garbanzo), then bake for 5 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly. Both forms of pastry can be bought from Korzinka stores.
Increase oven to 220 C/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 a half the cinnamon (note you can add other spices to taste like cumin/geera. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin puree and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180 C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to coll, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Serve with whipped cream. Enjoy!