Preheat the oven to 170°C (325°F) Gas 3.
For a Basic Pie Crust dough
260g plain flour
1/2 teaspoon salt
110g unsalted butter
a 23cm pie dish, greased
Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon water and beat until well mixed. Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water – it is safer to beat the dough at a high speed to try to bring the ingredients together.
Wrap the dough in cling film and leave to rest for an hour.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
For the filling
425g pumpkin puree
235ml evaporated milk
220g caster sugar
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon ground cinnamon, plus extra to decorate
1/4 teaspoon ground ginger
1 tablespoon plain flour
lightly whipped cream, to serve (optional)
Put the egg, pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps.
Pour into the pie crust and bake in the preheated oven for about 30-40 minutes, or until the filling is set firm and doesn’t wobble when shaken.
Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a sprinkling of cinnamon.