Pumpkin Pie

Heat the oven to 200 C. Fit pie crust into a 23 cm pie dish and crimp the edge. Line with baking paper, fill with beans and bake 15 minutes; remove the paper and beans and bake 5 minutes more. Lower the oven to 175 C.

Whisk pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ground ginger, nutmeg, cloves, salt and vanilla extract until smooth.

Pour pumpkin filling into par-baked crust and bake at 175 C until the edges are set and the centre still jiggles slightly when nudged (about 80 C inside), 45 to 55 minutes. Shield the crust edge with foil if it darkens.

Cool baked pie on a rack for at least 3 hours (it finishes setting), then refrigerate. Serve with whipped cream.