Harvest Pumpkin Pie

Ingredients

1 9 inch/23cm single crust pie shell (unbaked)

Filling
2 eggs
1 1/2 cups cooked pumpkin puree (can use squash)
1 cup brown sugar
3/4 cup cream milk or whole milk
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Directions

1. Make or buy a 9-inch pie crust. Sprinkle 1 tsp flour over base of crust before filling with the below mixture
2. in a large bowl beat eggs lightly. Blend in pumpkin puree, cream milk, brown sugar, spices and salt. Pour into pastry shell
3. Bake in the middle of oven at 425F for 20 minutes to seal bottom crust, then turn down to 350F and bake for about one hour or until filling is set and the point of a knife inserted into the centre comes out clean.

Cooking From Frozen
If not eating the pie immediately, freeze unbaked. Remove from freezer and bake from frozen state at 425F for 30 minutes to seal bottom crust, then turn down  to 350F and bake for about one hour or until filling is set and the point of a knife inserted into the centre comes out clean.
Do no thaw before cooking.