Simmone Logue's Simmone Logue's yummy pumpkin pie
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
300ml thickened cream (whipped to light peaks)
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.
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.