Once you have your shortcrust pastry base ready (see notes), prepare to make the filling.

Start by peeling the pumpkin with a sharp vegetable peeler, and then cutting it in half.

Scoop out the seeds and stringy bits with a spoon, and cut out the stalk and base. Cut the remaining shell into small cubes.

Steam the pumpkin for about 30 minutes, when the pumpkin should be soft and more vibrant in colour.

Purée the pumpkin by mashing it with a potato masher in a large bowl until it is a smooth purée. Allow to cool.

Preheat oven to Gas Mark 7/220°C.

In a large mixing bowl, combine all the ingredients - the pumpkin purée, sugar, salt, nutmeg, mixed spice, cinnamon, 3 eggs and evaporated milk. Mix with an electric mixer until well combined (don't panic if it looks a bit lumpy, this is the pumpkin).

Pour into the pie base, and transfer to oven. Cook for 45 minutes, where it should look set around the edges, but may be a bit less so in the middle still. To help prevent cracking, simply turn the oven off and leave the pie in there while it cools.