Ben's Pirate Pumpkin Pie

Ingredients:

1 medium Butternut or Jap pumpkin
1 x 23cm short crust pastry lined pie shell
2 eggs
1 cup packed light brown sugar
1 tablespoon plain flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice or a mixture of cinnamon,nutmeg
1/2 teaspoon Ginger
1 (375 ml) tin evaporated milk

Method:
1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminum foil.

2. Roast at 160C for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.

3. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

4. Increase oven temperature to 230 C.

5. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, choice of spices and evaporated milk. Stir well after each addition.

6. Pour mixture into the unbaked pastry shell.

7. Bake in preheated oven for 10 minutes then reduce the oven temperature to 180 C.Bake an additional 40 to 50 minutes, or until a skewer inserted near the center comes out clean.

8. Cool pie, and refrigerate overnight for best flavor.