Pumpkin pie

I know its a bit late, but Pumpkin pie is fab all year round and i think should feature more in resturants.

Here's the recipe i used to make my pie. ( taken of the can of libbys pumpkin pie)

9oz Shortcrust pastry
2 eggs
1 x 425g can of Libby's Solid Pack Pumpkin
6oz Granulated Sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/2 pint Carnation evaporated milk

1. Preheat the oven to 220c or 425F, Gas mark 7.
2. Roll out pastry to line a 9 inch deep flap tin.
3. Bake blind for 10-15mins.
4. Reduce oven to 180c, 350F, Gas mark 4
5. Combine all ingredients together ( not pastry duh!) and mix
6. Pour into the pastry lined tin
7. Bake for 40-50mins or until a knife inserted near the centre comes out clean
8. let it cool

And then dig in mmm....

It is also good with ice cream.

* disclaimer, if it goes wrong, dont blame me LOL