Heat the oven to 200°C. Line a
Cook the pumpkin flesh for 15 minutes in a little boiling water. Purée in a food processor. Give it quite a few minutes as the flesh can be fibrous. If you prefer a moulin à légumes, using the medium blade will remove the fibres.
Put the pumpkin mush in a saucepan with the milk, grated orange peel and orange juice. Reduce over a gentle heat for about 10–15 minutes, stirring frequently, until you have a soft, thickish purée. Beat the eggs in a bowl with the sugar and salt. Stir in the pumpkin purée.
Turn the oven back up to 200°C. Transfer the mixture to the pastry case and bake for 30 minutes or until the filling is just firm to the touch.