serves
6
cook
1 hour
serves
6
people
cooking
1
hour
Ingredients
250g gingersnap biscuits
100g unsalted butter
1½ cups pumpkin puree (Japanese is the best)
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pinch cloves
3 eggs
300ml thickened cream (whipped to light peaks)
Instructions
Place gingersnap biscuits in the bowl of your food processor and blend until fine.
Add the butter and blend until combined.
Press into a 26cm collapsible pie tin and bake for 10-15 minutes until lightly cooked.
In a bowl, cream the sugar, eggs and spices until combined.
Add the pumpkin, whipped cream and fold until combined.
Pour mixture into the pie base and cook for 1 hour.
Check that your pie is cooked by inserting a knife into the centre. If the knife comes out clean, the pie is cooked.
Serve with double cream and a grating of fresh nutmeg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
