Pumpkin Pie (American Dessert)

Place the squash in a large saucepan, cover with water and bring to a boil. Cover with a lid and simmer for 15 minutes or until tender. Drain the squash; let cool.
Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Cool for 15 minutes. Cover the dough with baking paper and baking beans, then bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until the base is pale golden and biscuit-like. Remove from the oven and let cool slightly.
Increase the oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve and into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, and half the cinnamon. Add 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 minutes, then reduce the temperature to 180C/160C fan/gas 4. Continue baking for 35-40 minutes until the filling has set.
Let cool and then remove the cake from the mold. Mix the remaining cinnamon with the icing sugar and sprinkle over the cake. Serve cold.

foods：
750 g pumpkin
350 g shortcrust pastry
Sprinkle plain flour
140 g powdered sugar
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
2 beaten eggs
25g butter
175g milk
1 tablespoon icing sugar