Pumpkin & Butternut Squash Pie

A pie perfect for October gatherings

Method

1. Place the pumpkin and squash in a large saucepan, cover with water and bring to the boil
2. Cover with a lid and simmer until tender
3. Drain pumpkin and squash and let cool
4. Heat oven to 180C
5. Roll out the pastry on a lightly floured surface then place onto the tin. Chill for 15 minutes 
6. Line the apstry with baking parchment and baking beans and bake for 15 minutes
7. Remove the beans and paper. Cook for a further 10 minutes until the base is golden, then remove from the oven and allow to cool slightly
8. Increase oven to 200C
9. Mash squash and pumpkin in a large bowl or add to a food processor if you have one available
10. In a seperate bowl, combine the sugar, salt, nutmeg and half the cinnamon
11. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin and squash mix and stir to combine. Or continue to clend in your processor
12. Pour the mix into the tart shell and cook for 10 minutes
13. Reduce the oven to 180C and continue to bake for 35-40 minutes until the filling has just set.
14. Remove from the oven and allow to cool before removing from the tin. 
15. Mix the remaining cinnamon with the icing sugar and dust over the pie
16. Serve chilled