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Ingredients

8-inch:

• pastry for 8-inch pie
• 1 egg
• 1.25 cups cooked pumpkin
• 0.66 cups sugar
• 0.25 teaspoon salt
• 0.75 teaspoon cinnamon
• 0.25 teaspoon ginger
• 0.125 teaspoon cloves
• 1.25 cups evaporated milk, coconut milk, or light cream

9-inch:

• pastry for 9-inch pie
• 2 eggs
• 2 cups cooked pumpkin (1lb can)
• 0.75 cups sugar
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 0.5 teaspoon ginger
• 0.25 teaspoon cloves
• 1.66 cups evaporated milk, coconut milk, or light cream

10-inch:

• pastry for 10-inch pie
• 3 eggs
• 2.75 cups cooked pumpkin
• 1 cup sugar
• .75 teaspoon salt
• .5 teaspoon cinnamon
• .75 teaspoon ginger
• .5 teaspoon cloves
• 2.25 cups evaporated milk, coconut milk, or light cream

Note: If using rice dream as substitute for milk, use half the amount.

Directions

Heat oven to 425F. Prepare pastry.

Beat eggs slightly; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes.

Reduce oven temperature to 350F. Bake 8-inch 35 minutes longer; 9-inch 45 minutes longer; 10-inch 55 minutes longer, or until knife inserted into centre comes out clean.

Cool and douse in many colours of whipped cream.