½ pint of pumpkin purée
3 eggs (size 3)
¼ pint milk
4 oz caster sugar
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of cinnamon
Short crust pastry

Stir the pumpkin and spices together in a mixing bowl. Add eggs (beaten well) and enough milk to form a thick batter. Sweeten with castor sugar to taste. Line a 9″ pie dish with short crust pastry. Turn pumpkin mixture into the pie dish. Bake at Gas 5 (375°F) for approx. 45 minutes. Serve hot.

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