170g granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
½ tsp ground cloves
2 large eggs
1 can Libby’s 100% Pure Pumpkin
12.fl oz. Nestle Carnation Evaporated Milk
How to make it:
Mix the dry ingredients in a small bowl. Beat the eggs in a large bowl and stir in the pumpkin followed by the sugar-spice mix. Gradually stir in the evaporated milk.
Roll the pastry out so it fills your dish and chill for another 15 mins. Line your pie shell with greaseproof paper and fill with baking beans. Blind bake at 180C for 15 mins and then another 10 mins without the baking balls. Leave to cool slightly. Increase oven to 200C.
Pour the filling into the pie shell.
Bake the pie for 10mins, reduce temp to 180C then bake for a further 35-40 mins until the filling is just set. Leave to cool in the tin.