Making the pastry
Fit the Knife Blade.
Add flour, butter and icing sugar into the Appliance bowl.
Mix for 30 seconds on high speed, until fine crumbs have formed.
Add eggs.
Mix for 30 seconds on low speed, until the dough just comes together.
Form the dough into a ball and wrap with plastic wrap.
Chill in the fridge for 1 hour.

Preheat the oven to 190ºC.
Line a 25 cm round tart tin with parchment paper.
Transfer the dough to a lightly floured work surface.
Roll out using a rolling pin until 5 mm thick.
Line the base and the sides of the tart tin with pastry, cut away any excess.
Prick the pastry with a fork.
Line the pastry with parchment paper and fill with baking beans.
Bake for 15 minutes at 190°C, until lightly golden.
Remove the paper and baking beans.
Bake for 10 minutes at 190°C, until golden.
Remove from the oven and let cool.
Reduce the oven temperature to 180°C.

Making the filling
Clean the Appliance bowl and fit the Knife Blade. 
Add cooked pumpkin into the Appliance bowl.
Select the Puree preset.
Add sugar, salt, mixed spice, egg, vanilla extract and evaporated milk into the Appliance bowl.
Select the Mix preset.
Pour the pumpkin filling into the tart.
Bake for 40 minutes at 180°C, until just set.
Remove from the oven and let cool completely in the tin on a wire rack.
Then remove the tart from the tin.

Clean the Appliance bowl and fit the Whisk Tool.
Add whipping cream into the Appliance bowl.
Whisk for 40 seconds on speed Max, until soft peaks have formed.
Spoon the cream into the centre of the pie.
Smooth it with the back of a spoon to create a circle.
Dust with cinnamon.

Serve.