• 6 oz (175 g) fleur pastry
• 1 lb (450 g) cooked and mashed pumpkin
• 2 eggs
• ½ pint (285 ml) evaporated milk
• 4 oz (112 g) brown sugar
• 1 teaspoon ground cinnamon
• ¼  teaspoon ground allspice
• Pinch of nutmeg
• A few pecan halves for decoration

Method:

1. Roll out the pastry on a lightly-floured surface to about a 11 " (28 cm) circle. Wrap it around a lightly-floured rolling pin and lower into a 10" (25 cm) round pie dish. Press the pastry into the dish and flute or crimp the edge with a fork. Prick the base lightly with the tines of a fork.
2. Combine all the filling ingredients in a mixing bowl and beat with a mixer until smooth.
3. Pour into the pie crust and bake in a pre-heated oven at Gas Mark 7 (220°C/425°F) for 10 minutes.
4. Lower the temperature to Gas Mak 4 (180°C/350°F) and continue to bake for a further 40-50 minutes or until the filling is set.
5. Nice if decorated with a circle of pecan halves.

Lovely warm or cold with some whipping cream.