Pumpkin Pie

Preheat oven to 190 degrees

8oz (225g) shortcrust pastry OR
2 pre cooked sweet pastry cases

For the filling:
1 and a half (675g) pureed pumpkin
3oz (75g) light brown soft sugar
2 eggs
6 oz (170g) evaporated milk
1 tsp cinnamon
quarter tsp ground ginger
pinch of nutmeg and ground cloves

1. Roll out the pastry and line a 9" pie dish with it.
2. Combine all the filling ingredients
3. Pour into the pie case
4. Place on a baking tray and bake for 40 - 45 minutes until set and lightly brown.