Preheat the oven to 200 degree Centigrade.

In a saucepan, heat the spinach leaves with 1 tablespoon water until they are completely cooked. Using a sieve, strain the spinach leaves, pushing down on them to extract all the liquid. You should have about 3 tablespoons of the spinach water. Refrigerate it for 5-10 minutes.

In a bowl, mix flour, butter and salt. Use your hands to work the cold butter. Add the cold spinach water, 1 tablespoon at a time until the dough is just combined.

Take the dough and roll it slightly in your hands so it is round in shape. Then flatten the dough on a lightly floured surface with a rolling pin, about 1/8 inch thickness. Carefully lift the flattened dough and lay it into an 8-9 inch pie tin and trim the edges. If you have leftover pie dough, you can use it to make cookie decorations for the pie.

Lay out parchment paper in the pie tin over the crust and fill with baking beans. If you don’t have them, you can also use rice or pulses. Fill it to the top, and blind bake the pie crust for about 10 minutes.

Take the pie in out of the oven and carefully remove the paper with the bean and set it aside.

Combine the milk powder in a cup. You can also use evaporated milk instead of this combination.

In a bowl, mix together the pumpkin puree, spices, salt, sugar, corn starch, beaten eggs, and the milk mixture. The pie filling will be runny.

Pour the pie filling into blind baked crust and bake for about 30=40 minutes. You can also lightly shake the pie tin in the oven to check if it is done. If it slightly wobbles in the centre and the outer edges are cooked, it is done.

Take it out of the oven and cool it for about half an hour. You can decorate the pie with mint leaves okie decorations from the leftover dough(if any). Do not cut into the pie immediately after baking as the filling will not be set.

enjoy