|9 inch shortcrust pastry shell||1 , uncooked|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Cooked pumpkin||2 Cup (32 tbs) (Fresh / Canned)|
|Vanilla extract||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Lemon||1 , rind grated|
|Milk||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
Pre-heat the oven to 425°F.
Prepare the pie shell and bake it for 5 minutes.
Mix the sugar, salt and spices together in a large mixing bowl.
Add the pumpkin, vanilla, eggs and lemon and mix these together very well.
Add the milk and cream and stir well to a very thick soupy consistency.
Pour the pumpkin filling into the pie shell and bake for 20 minutes.
Then reduce the oven temperature to 275°F and bake for a further 40 minutes.
A knife or piece of raw spaghetti inserted in the filling should come out clean when the pie is finished.
Remove, allow to cool and serve chilled.