Pumpkin Pie Recipe

28 cm pie tin (that seems to fit the ready made rounds in French supermarkets anyway...)

Sweet shortcrust pastry to fit the pie tin (or not sweet if you prefer)

For filling
700g pumpkin puree
600g condensed milk (that is the super sweet kind rather than evaporated milk which is gloopy but not sweet)
3 large eggs
1.5 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt

Put the pastry in to the pie tin.

Mix all the filling ingredients together until smooth.

Pour in the filling in to the pastry shell. Possibly you should blind bake a little depending on the pastry and how brown you want it to be... I did not bother.

Cook for 15 mins at 225°C then a further 30-40 mins at 175°C - until a knife comes out clean.

Serve cold or warm with whipped cream. I thought before trying it that maybe some fruit on top would be nice, perhaps it would, but having tried it it is pretty yummy just as is.