You’re either a fan of Pumpkin Pie, or you’re not. But it is rather nice on a cold night with some cream – especially after a very hearty casserole.
Place the pumpkin into a bowl and using beaters, beat together with the condensed milk until smooth. Add the beaten eggs, plain flour, sugar, salt and spices. Beat for 3 – 4 minutes on high. Pour the pumpkin mixture into the pastry shell and bake at 180 degrees for approximately 30 minutes. Pie is ready when the pumpkin mixture is ‘just’ set. Let the pie cool until room temperature and chill in the fridge until serving.
Pie is good in the fridge for up to three days covered in plastic wrap. Not suitable for freezing.