Pumpkin Pie {how my mamma makes it!}

When it comes to pumpkin pie I never stray from my ma's recipe, which to be honest she probably found it on the back of a tin of pumpkin purée in the late 1970s. Not that that makes it any less gourmet in my eyes. When my brother and I were kids we used to compete over who could spray the highest mountain of whipped cream from a can on their slice. I'm not going to pretend that game isn't still fun, but now that I'm making this treat for my extended adult family in Australia (for whom it's a total novelty!) I opt for the more civilised dollop of softly hand-whipped cream as the ideal accompaniment to this most perfect of all pies.

Ingredients for Filling : 1 1/2 cup cooled pumpkin mash • 1/2 cup brown sugar • 1 cup milk • 2 eggs • 1 tsp cinnamon • 1 tsp ground ginger • 1/2 tsp grated nutmeg • 1/2 tsp salt

Instructions: Pre-heat oven to 230C (450F) • peel and dice a small pumpkin • microwave enough 10 minutes until soft and let cool (to avoid eggs curdling) • roll out pie crust {honestly, just pick some up in the freezer section} and place in pie dish • In a food processor, mix all filling ingredients until smooth. The mixture will be very liquid • cook at 230C (450) for 20 minutes and then turn the oven down to 180C (350F) for 25 minutes, or until edges are set and the centre of the pie is just a little wobbly• Cool and serve with whipped cream!