Simple Pumpkin Pie

Another autumnal sweet treat with a few warming spice notes thrown in. This is probably better known as an American classic, traditionally served around Halloween and Thanksgiving, but I've tried to cater it more for my personal tastes by reducing the sugar and ramping up those spices.

You will need:
500g ready made shortcrust pastry (I suck at making pastry so nearly always use ready made)
2 large eggs
75g soft brown sugar
75g granulated sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
1 can (425g) pumpkin puree
1 can (410g) evaporated milk

Method:
1. Pre-heat the oven to 200°C.
2. Roll out the pastry and use it to line the base of a 9 inch flan tin.
3. Line the pastry with baking paper, fill with baking beans, I don't have baking beans so I used uncooked rice, and bake blind for about 15 minutes until just cooked.
4. In a large bowl lightly beat the eggs together.
5. Mix the sugar and spices, in a small bowl, until thoroughly incorporated. I find pre-mixing the sugar and spices helps prevent the spices from clumping in the eggs.
6. Add the sugar mixture and pumpkin puree to the eggs and stir until well mixed.
7. Gradually stir the evaporated milk into the pumpkin mixture, until the desired colour or consistency is reached, I used about 2/3 of a can.
8. Reduce the oven temperature to 180°C.
9. Pour the filling mixture into the pastry base, return to the oven and bake for a further 35 to 40 minutes.

Notes:
Another great accompaniment to a freshly brewed coffee and a crisp cold evening.