175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
300g pumpkin purée (tinned or fresh)
350g evaporated milk
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)
PREPARATION:
1. Preheat oven to 220C/425F/gas mark 7.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
3. Beat the eggs lightly in large bowl.
4. Stir the pumpkin purée and sugar-spice mixture into eggs.
5. Gradually stir in the evaporated milk.
6. Pour into the pastry case.
7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.
8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.
9. Cool on a wire rack for 2 hours.
10. Serve immediately or chill.
Do not freeze.
PREP/COOK
INFORMATION:
Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 4
