Spiced pumpkin pie recipe

• 1 pumpkin
• 2 whole eggs and 1 egg yolk, beaten
• 225 g (7.9oz) light soft brown sugar
• 1 tbsp plain flour
• 0.5 tsp salt
• 1.5 tsp ground cinnamon
• 1 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp ground allspice
• 1 tsp vanilla extract
• 350 ml (12.3fl oz) evaporated milk
• 1 ready-made pastry, cut to 23 cm diameter

1. Cut pumpkin in half, remove seeds.
2. In baking tray lined with greaseproof paper, place pumpkin cut side down.
3. Bake in oven for 40 to 50 minutes on 200C/180C fan/gas 6 or until flesh of pumpkin is tender when skewered.
4. Remove from oven and cool, enough to enable handling.
5. Scoop out flesh from peel, discarding the skin.
6. Mash flesh, a blender or potato ricer can be used.
7. Measure out 500g pureed pumpkin.
8. Reset oven to gas mark 230C/210C fan/gas 8.
9. Line pie dish with pastry.
10. Place all the ingredients in mixing bowl, .
11. Stir well until all are blended together - a food processor can be used.
12. Pour mixture into pastry lined dish.
13. Bake in oven for 10 minutes.
14. Reduce oven temperature to 190C/170C fan/gas 5 and bake for a further 50 minutes or until when a skewer is inserted when removed clean.
15. Leave to cool before serving.
16. Serve with whipped cream or custard.

pumpkin, eggs, light soft brown sugar, flour, salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, vanilla, milk, pastry

Taken from www.lovefood.com/guide/recipes/16193/spiced-pumpkin-pie-recipe (may not work)