Clas­sic Pump­kin Pie

(serves 8)

1 unbaked pie crust (or here in Lon­don, sweet pas­try shell) in pie plate
3/4 cup/150 grams gran­u­lat­ed sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
2 large eggs
1 can (15 ounces/425 grams pump­kin puree (in Eng­land it will be part squash, no matter)
1 can (12 ounces/340 grams) evap­o­rat­ed milk
whipped cream to top

Mix sug­ar, cin­na­mon, salt, gin­ger and cloves in a small bowl. Beat eggs in a large bowl. Add pump­kin and sug­ar-spice mix­ture, mix well. Grad­u­al­ly add evap­o­rat­ed milk.

Pour into unbaked pas­try shell and baked at 210C/425F for 15 min­utes. Reduce tem­per­a­ture to 180C/350F and bake for anoth­er 40–5- min­utes, until a knife insert­ed in the cen­ter comes out clean. Cool for 2 hours, then serve with whipped cream.