PUMPKIN PIE
Ingredients
For the Base
- 500g gingersnap biscuits
- 200g unsalted butter, melted
- Thick whipped cream to serve
- Freshly crated nutmeg for sprinkling
- Maple syrup for drizzling
For the Filling
- 185g light brown sugar
- 3 free range eggs
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- Pinch of ground cloves
- 375g pureed cooked pumpkin
- 300ml thickened (whipping) cream, whipped to light peaks
Method
- Preheat the oven to 180 C (350 F)
- Place the biscuits in a food processor and blend into fine crumbs. Add the butter and blend until combined.
- Press the mixture into the base and sides of a greased 26 cm loose-based flan (tart) tin. Bake for 10-15 minutes, or until the crumb mixture has set. Remove from the oven and leave to cool slightly whilst making the filling. Turn the oven temperature down to 160 C (315F)
- Using an electric mixer, beat together the sugar, eggs and spices until combined. Gently fold in the pumpkin and whipped cream.
- Pour the mixture into the pie shell. Transfer to the oven and bake for 1 hour or until the tip of a knife inserted into the middle of the filling comes out clean. Remove from the oven and leave to cool down completely.
- The base of this pie is super crisp, so when you are ready to serve, find yourself a good heavy chef’s knife and warm the blade to make slicing easier and to give a clean cut. Serve topped with whipped cream, a grating of fresh nutmeg and a drizzle of maple syrup.
Enjoy!
