Ingredients
- Base:
- 190g butter
- 310g gingernut biscuits
- ¾ cup ground almonds
- 1 tsp ginger
- Filling:
- 800g cooked pumpkin puree
- 5 eggs
- ½ cup brown sugar
- 150ml cream
- 100g sour cream
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 2 tbsp golden syrup
- Zest of 1 orange
Spiced Pumpkin Pie with cinnamon cream and glazed pecans
Method
- To make the pumpkin puree: Cut the pumpkin in half and remove the seeds, place the pumpkin on a roasting tray lined with baking paper and roast the halves cut side down (skin still on) in the oven at 200 degrees until the pumpkin flesh is soft
- Once cool scrap the flesh into a food processor and discard the skin
- Blend the pumpkin until smooth To make base: Line the base of the tin with baking paper, Crush the biscuits until they are a fine crumb, mix together with the ground almonds
- Melt the butter and mix through
- Press the crumb mix into the bottom of the tart tin and up the sides
- Chill until the filling is ready To make the filling: In a food processor blend together the eggs, pumpkin puree, brown sugar, cream, sour cream, spices, golden syrup and orange zest
- Once combined well pour into the chilled tart case
- Bake in the oven at 180 degrees for approx
- 30 mins until the filling is set
- Allow to cool before removing from the tin and slicing into portions To serve the pie add a dollop of the cinnamon cream and a sprinkle of roughly chopped pecans *to make gluten free substitute the biscuits for gluten free ones
Comments
Cinnamon cream:
| 1/3 cup cream ¼ cup Greek yoghurt | 1 tsp honey ½ tsp cinnamon |
Whip the cream and honey until soft peak stage, fold through the yoghurt and cinnamon
Glazed Pecans:
Pre heat the oven to 180 degrees
Mix 1 cup of pecans with 2 tbsp of maple syrup and spread out on a lined baking tray. Roast in the oven for approx. 10 mins
