Rodda’s Clotted Cream Pumpkin pie
Increase oven to 200c. Push the cooled pumpkin through a sieve using the back of a large wooden spoon into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, Rodda’s clotted cream, tahini, maple syrup and the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.