Pumpkin Custard Pie

 Pumpkin Custard Pie

Ingredients

1 frozen shortcut pastry (pâte brisée)
Topping
200g pumpkin puree
80g sugar
180ml  milk
4 tbsp sweetened custard powder
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp ginger powder
Juice & zest of an organic lemon
Candied lemon (chopped)
Method
Preheat oven 180°C.
Roll out the pastry on a lightly floured tart tin.
Prick with a fork all over & flute the edges.
Cover with greaseproof paper & fill with red beans.
Bake blind for about 10 minutes.
Remove the paper & beans.
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Mix pumpkin puree with sugar & spices.
Boil milk in a thick bottomed vessel .
Dilute custard powder in a cup of milk without any lumps.
Add to the boiling milk & stir continuosly.
When it thickens, remove from fire. 
Add pumpkin puree & mix well.
Pour the prepared pumpkin over the cooked pastry.
Return to the oven  & bake for 30-35mn.
Set aside to cool.
Top with dried cranberres, melon seeds & pecan nuts .