Pumpkin pie

We're having a bit of a pie fest at the moment. Always on the look out for a pumpkin recipe, yes we're not sick of them yet, here is one I made the other night. Pastry got a little over brown on the edges, but the taste was good.

500g cooked mashed pumpkin
90g sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 eggs
160ml evaporated milk
125ml milk

Pastry for a double crust pie:
250g plain flour
1/2 tsp salt
155g cold butter
60-90ml ice cold water

Make pastry and chill.

In a large bowl mix pumpkin, sugar, spices. Add eggs and beat until combined. Gradually add evaporated milk and milk. Mix well.

Line a 23cm pie plate with pastry. I made leaf shapes to put round the edge to build up the sides if I made the pie again I might not do this as it was a bit fiddly, plus they caught on the oven rack when I took it out.

Pour the filling into the pastry. If using leaves to decorate cook these separately on a baking sheet for about 15 mins then place on top of cooked pie.

Cover edges with foil to prevent over browning (cut out a hole from a square of foil) and cook at 190C for about 25 mins. Remove foil and cook for a further 25 mins until a knife inserted near the middle comes out clean.
Cool on rack for 1hr, then chill for 3-6 hrs.