Ingredients
Scale
For the Filling
- 2 cups cooked and pureed pumpkin
- 1 tin (380ml) Cream of Ideal Milk (you can use milk instead if need be)
- 250ml flour
- 2 tsp baking powder
- 1 tsp salt
- 300ml brown sugar
- 2 eggs
- 70ml butter, melted (this equals +-65g)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
For the Crust
- +- Â 25 ginger biscuits, crushed
- 2 tbsp sugar
- 4 tbsp butter, melted
- First make the crust. Combine the biscuit crumbs, sugar and melted butter in a bowl and press into a round pie dish (I used a glass rectangular dish) and make sure it is tightly packed.
- Pop the dish into the freezer for about 15 minutes to harden.
- In the meantime, make the filling. You first need to preheat your oven to 180°C . And now the easy part – combine all the ingredients together and mix in an electric blender (I used my Kitchen Aid mixer on slow at first and then on medium speed).
- Take the base out the freezer.
- Pour the filling in and bake for 60 minutes.
- Serve hot with cream, and a dash of cinnamon.
Instructions
- First make the crust. Combine the biscuit crumbs, sugar and melted butter in a bowl and press into a round pie dish (I used a glass rectangular dish) and make sure it is tightly packed.
- Pop the dish into the freezer for about 15 minutes to harden.
- In the meantime, make the filling. You first need to preheat your oven to 180°C . And now the easy part – combine all the ingredients together and mix in an electric blender (I used my Kitchen Aid mixer on slow at first and then on medium speed).
- Take the base out the freezer.
- Pour the filling in and bake for 60 minutes.
- Serve hot with cream, and a dash of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes