Pumpkin pie recipe

Ingredients

• 425 g can pumpkin purée
• 285 ml evaporated milk
• 2 eggs, lightly beaten
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 175 g sugar
• 2 x medium sized pastry cases
• Whipped cream, to serve

Method

1. Heat the oven to 180°C (gas 4).
2. Whisk the pumpkin purée, evaporated milk, eggs, salt, cinnamon, ginger, cloves and sugar until evenly combined.
3. Divide the filling between the two pastry cases and bake for 40–50 minutes, until the centres are set and a knife inserted into the filling comes out clean.
4. Cool completely before serving with whipped cream.