Ginger Crust Pumpkin Pie
- lauralu8
- Oct 31, 2016
- 2 min read
The perfect autumnal dessert! Simple to make & absolutely delicious. I'd never had pumpkin pie before but decided to make it for my Mum because she loves it & it went down a treat so I will definitely be making another next Autumn. The ginger crust is the perfect accomplice to the pie filling flavours & serving with Crème Fraîche is a must. I used Tesco Free From Ginger biscuits for the base.
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Ingredients:
700g raw pumpkin, peeled & deseeded
250g sour cream
2 tbsp golden syrup
1/2 cup brown sugar
4 eggs
2 tsp cinnamon
1 tsp ginger
1 tsp ground cardamom
zest of 1 orange
Juice of 1 orange
pinch of salt
250g gluten free ginger biscuits
100g butter, melted
Method:
Preheat oven to 180°C (fan) & grease the sides of a 25cm-diameter, high-sided loose-bottomed pie tin.
Arrange cut pumpkin on tray & bake until they can be easily pierced with a fork (30 minutes). Once cooked blitz in Nutri Bullet or blender to form a purée.
To make the Ginger Crust, combine biscuit crumbs & mix in butter until evenly combined. Press the crumbs evenly over the base of the prepared tin and 4cm up the sides. Chill until needed.
Add sour cream, brown sugar, golden syrup, eggs, cinnamon, ginger, cardamom, orange zest & juice & salt to the pumpkin purée & mix. Pour into the chilled crust & smooth the top. Bake until filling is set (35-40 minutes).
Allow the pumpkin pie to cool before serving at room temperature garnished with Maple-Glazed pumpkin seeds & Cinnamon Maple Crème Fraîche. Which is simply those 3 ingredients mixed together to taste.
Leftover pie will keep in the fridge for 3-4 days. Bring back to room temperature 30 minutes before serving.
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