Pumpkin pie

⅓ cup white sugar
⅓ cup brown sugar
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 teaspoon ginger
1 ½ teaspoons cinnamon

½ teaspoon sea salt
Some grinds of black pepper

2 large organic eggs, very well beaten
1 ½ to 2 cups pumpkin purée
1 cup (unsweetened) evaporated milk (use cream to top up if using a smaller can)

Your favourite pie pastry

Assemble and mix well. Bake at 425° F. for 10 minutes and 350° F. for 40-50 minutes.

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