450g Pumpkin puree (about 500 g raw pumpkin)
1 Cup (200g) sugar
1/2 Tsp (3ml) salt
1/4 Tsp (2ml) nutmeg, ground
1/4 Tsp (2ml) cloves, ground
2 Tsp (10ml) cinnamon, ground
1/2 Tsp (3ml) ginger, ground
1 Can (410g) evaporated milk
1 Roll (400g) shortcrust pastry
Preheat oven to 180°C.
Line a greased 25cm quiche pan with rolled out pastry and bake blind for 10 -15 minutes.
Place all the ingredients into a food processor and blend until smooth.
Pour filling into pie shell and bake for 40 to 50 minutes until a knife inserted in the centre comes out clean.
Decorate by creating a spiders web with white frosting.
Serves 8 - 10