Ginger pumpkin pie
GINGER pumpkin pie is a devilishly good treat for Halloween. Serves 8.
INGREDIENTS
250g (9oz) ginger biscuits
100g (3½oz) butter
2 large eggs
300g (10½oz) roasted pumpkin
2½cm (1in) piece root ginger, peeled and grated
1 tsp ground ginger
200ml (7fl oz) double cream
2 tbsps honey
METHOD
Pumpkins aren't just for carving up on Halloween, they're frightfully good to eat too
• Preheat the oven to 180°C/350°F/gas 4. Chop the pumpkin into 1in cubes then roast for 30 minutes. Leave to cool.
• Grease a deep 23cm (9in) flan dish with a removable base and place a sheet of greaseproof paper at the bottom. Put the biscuits in a plastic bag and crush with a rolling pin, or give a quick whizz in a food processor. l Melt the butter and mix with the biscuits. Line the tin with the mixture, pressing hard into the sides. Bake for 10 minutes then allow to cool.
• Put the eggs, pumpkin, ginger, cream and honey into a liquidiser then quickly blitz to a thick cream. Add more honey if needed. Pour the mixture into the tin.
• Increase the oven temperature to 190°C/375°C/gas 5 and bake for 35 minutes, or until the pie looks almost set but is still wobbly in the middle.