I couldn't get any canned pumpkin so had to make my pumpkin purée from scratch, which took HOURS! I bought a large pumpkin from the supermarket, scooped out middle and then chopped it into small pieces
That was really hard work, I was shattered afterwards! Then I boiled the pumpkin pieces for 20 minutes until they were soft. Then I drained them and left them to cool.
After that I moved on to the hardest part, sieving the pumpkin to make a purée. It took ages and my arm was killing me by the time I'd finished!
Then I mixed the pumpkin purée with eggs, sugar, butter, evaporated milk, cinnamon, nutmeg and all spice to make the pie filling. I lined a pie dish with sweet shortcrust pastry and added the filling.
Then I baked it for 50 minutes. I served it with cream, and it was YUMMY!
