FOR THE SWEET SHORTCRUST PASTRY

450gm Plain flour

225gm Butter

90gm Icing sugar

2 Med eggs

½Teasp Vanilla extract

Pinch salt

Milk or water to mix

FOR THE FILLING

750gm Pumpkin flesh

120gm Raisins

140gm Caster sugar

2 large eggs – beaten

1 teasp Cinnamon

¾ Teasp Nutmeg

30gm Soft  butter

175ml Milk

Icing sugar to dust

METHOD      Set the oven to 160˚C Fan

 Place the pumpkin flesh in a pan and cover with water, Bring to the boil and simmer until the flesh is soft and tender, about 20 minutes. Drain and leave to cool.

 Place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

 Add the salt and stir in the icing sugar.

 Add the eggs and extract and pull together into a smooth dough. Add a little water or milk depending on the texture of your dough.

 Place in the fridge to chill for 20 minutes.

 Roll out the pastry to line a 22cm loose bottom flan tin and chill for another 20 minutes.

 Line the pastry with baking parchment and beans and bake for 15 minutes.

 Remove the paper and bake for a further 10 minutes Remove from the oven and leave to one side.

 Lightly puree the pumpkin flesh in a blender or rub through a sieve.

 In a different bowl stir together the sugar, salt, raisins, nutmeg and cinnamon.

 Mix in the eggs, soft butter and milk then stir in the pumpkin puree.

 Pour into the pastry case and bake for about 35 minutes until just set.

 Leave to cool and then remove from the tin.

 To serve sprinkle with a dust of icing sugar.