Step 1

Preheat oven to 210°C. Line a baking tray with non-stick paper. Brush edges of pumpkin with a little melted butter and place on lined tray. Cook, uncovered, in preheated oven for 45 minutes or until tender. Remove from oven and set aside to cool.

Step 2

Use a large spoon to remove the pumpkin flesh from the rind. Discard any brown edges. Place flesh in blender and blend until smooth.

Step 3

Grease a 23cm (top measurement) pie plate with the melted butter. Line plate with pastry and trim excess. Prick base with a fork and place in the fridge for 20 minutes to rest.

Step 4

Reduce oven to 190ºC. Line pastry base with non-stick paper and fill with beans or rice and cook for 12 minutes. Remove paper and beans or rice, and cook for a further 8-10 minutes. Remove from oven and allow to cool.

Step 5

Combine pumpkin, evaporated milk, sugars and eggs in a bowl and whisk until well combined. Add cinnamon, salt, ginger, nutmeg and cloves and mix well. Pour into prepared crust. Cover edge of pie with foil to stop it burning. Bake in oven for 25 minutes. Remove foil. Bake for a further 25-30 minutes or until a knife inserted off-centre comes out clean. Serve at room temperature.