• Mix the flour, icing sugar and butter together in a food processor until you have the consistency of fine breadcrumbs.
• Add the egg yolk and process until a dough *just* forms.
• Turn the dough on to a lightly floured surface and knead gently until smooth.
• Shape the dough into a disc, cover with plastic wrap, then rest in the fridge for 30 mins.
• Preheat oven to 200C (395F) & take the pastry out of the fridge.
• Roll it out again, this time to a thickness of 3mm (1/4"). Line the tart tin with the pastry and remove excess pastry from the edges.
• Place in the fridge for 15 mins to rest.
• Cover the pastry base with baking paper (parchment) and fill it with weights such as rice or dried beans.
• Place on a baking tray & bake in the preheated oven for 10 mins.
• Remove the paper & weights, then return to the oven & bake a further 10 mins or until golden. Remove from oven.

Pie Filling

• Place the pumpkin in a large saucepan, cover with water & bring to the boil. Cover & simmer for 15 mins or until tender. Drain then set aside to cool.
• Turn the oven temperature to 180C (fan forced) (355F)
• Once the pumpkin has cooled, push it through a sieve, into a large mixing bowl.
• In a separate mixing bowl, mix the dry ingredients together- sugar, salt, pepper, cinnamon and nutmeg.
• Mix in the beaten eggs, melted butter and milk.
• Add this mixture to the pumpkin puree and stir all the ingredients together.
• Pour into the pastry shell and bake for 45 mins or until the filling has just set.
• Leave pie to cool completely before removing from the tin.