About this recipe:If you like a spicier pumpkin pie, this is the recipe for you. A shortcrust pastry case is filled with a sweet and spicy pumpkin filling. Serve with ice cream or whipped cream, if desired.
In a bowl, mix the eggs, evaporated milk and pumpkin puree. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pastry case.
Bake in the preheated oven 10 minutes. Reduce heat to 180 C / Gas 4 and continue baking 45 minutes, until a knife inserted in the centre of the pie comes out clean. Cool on a metal rack.