I lined a pie dish with my usual shortcrust pastry. The filling used about 400 gm of the pumpkin purée I made, plus a cup of milk, a spoon of brown sugar and one of golden syrup. I used two large eggs and whisked it all up. Then I added the spices: half a teaspoon each of ginger, nutmeg and cinnamon, and a quarter teaspoon of cloves. I poured it into the pastry case and baked it for just under an hour, covering it for the final 20 minutes.