Roll out pastry and use it to line a 23cm round pie dish to about 3mm thick. Blind bake for 10 minutes.
Mix up the filling. Whisk eggs lightly in a mixing bowl. Add one at a time - caster sugar, sea salt, Steenbergs Pumpkin Pie mix, pumpkin puree and evapourated milk. Give it a good whisk after adding each ingredient, making sure it's all been mixed through thoroughly.
Reduce the temperature of the oven to 170 C / Gas 3. Take the part-baked pastry from the oven and pour in the filling.
Return to the oven and bake for about 45 minutes, or until the filling has set - if you insert a skewer into the centre of the pumpkin pie filling, it should come out clean. Allow to cool completely.
To be more indulgent, add a tablespoon of Jack Daniels to the filling mix.