Simmone Logue's yummy pumpkin pie

Recipe~Finder

Cuisine: American; Modern Australian

Type: Family; Kids; Cake

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Kitchen friendly view

By Simmone Logue

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)

Preparation method

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.

Also in this section

Roast pumpkin, spinach and ricotta pie

Brown rice and roast pumpkin salad

Pumpkin and pine nut penne

Pasta with pumpkin and tofu sauce

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