For the pastry
1. Put the flour and butter in a bowl and rub together until the mixture resembles breadcrumbs.
2. Mix in the icing sugar and a pinch of salt followed by the egg. If the pastry feels too dry to form a dough, add 1 tbsp of water. Shape the dough into a ball, flatten it in to a disc, wrap it in clingfilm, and then chill for at least 30 minutes before using.
For the filling
1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain pumpkin and allow to cool.
2. Heat oven to 180c. Roll out pastry on a lightly flour surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry 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 a pale golden and biscuit. Remove from the oven and allow to cool slightly.
3. Increase oven to 200c. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. 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 ten minutes, then reduce the temperature to 180c. Continue to bake for 35-40 minutes until the filling has set.
4. Leave to cool, then remove the pie from the tin, mix the remaining cinnamon with the icing sugar and dust over the pie.