Serves: 8
Preparation time: 25 minutes
Cook time: 50 minutes
1. Preheat oven to 220c.
2.Mix the sugar, salt, cinnamon, ginger and cloves in small bowl.
3.Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into a pastry-lined pie dish.
6. Bake for 15 minutes. Reduce temperature to 175c and bake for 40 to 50 minutes (until knife inserted near centre comes out clean).
7. Cool on wire rack for 2 hours
8.Serve with a delicious scoop (or two!) or Mullin’s Vanilla Ice Cream.
