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
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
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
