| • | Wash the pumpikin below running water, cut down it in one-half and scoop aside the seeds.
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| • | Scrape the stringy, dangly stuff that coats the inner surface.
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| • | Chop it into little pieces,cook in a force cooker until tender. Discard the skin.
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| • | Make a puree of the very soft cooked pumpkin with the help of a blender and keep it aside.
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| • | Preheat oven to 425 degree F.
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| • | Combine sugar, all spice, salt, cinnamon, ginger and cloves in little bowl.
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| • | Beat egg lightly in large bowl. Stir in pumpkin and the above mixture.
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| • | Gradually stir in vaporised milk. Pour this into the pie shell.
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| • | Bake for 15 minutes.then reduce the temperature to 350 degree F. Cook for some other 45 minutes.
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| • | Allow the pumpkin pie to cool for 2 hours.
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| • | Top it with whipped creamand serve up immediately.
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