Pumpkin Pie

Pumpkin Pie

(serves 8, if there are other pies around as well)

1 soup-size can pumpkin puree (not pie filling)

1 soup-size can evaporated milk

1 cup light brown sugar

2 large eggs

splash vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch salt

1 large deep pie crust (9-inches)

Simply mix everything but the crust (!) together in a large bowl with a hand mixer till thoroughly mixed, then pour into pie crust.  Bake at 425F/210C for 15 minutes, then turn heat down to 325F/160C and bake a further 40 minutes or until pie is set in the middle.  Cool and serve with whipped cream or ice cream.