Pumpkin Pie

2 eggs, beaten
50g to 100g white sugar (depending on how sweet a tooth you have)
50g to 100g dark brown sugar (ditto)
1 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
500ml cooked and puréed pumpkin
1 tin (400ml) condensed milk
1 packet shortcrust pastry

Heat the oven to 230 degrees C, Gas Mark 8. Line a greased 20cm pie dish with the pastry, rolled to a thickness of 3mm to 4mm.

Mix together the eggs, sugars, flour, spices and salt. Stir in the pumpkin and gradually add the condensed milk. Pour into the uncooked pastry case and place in the oven for 50 mins, turning the temperature down to 180 degrees C, Gas Mark 4 after 10 mins cooking time. Serve warm, with cream.