It is so yummy and so tasty and makes eating a vegetable so much more appealing.
I decided to make one a few years ago and I recently made these little ones for a friends wedding.
I found the recipe online a few years ago, and try as I might I can't find it anymore.
I sometimes make the base just with a shortcut pastry, but the gingersnap base is extra good.
I know it is very American, but as it is Thanksgiving in the States next week I think you should give it a try.
Enjoy
Pumpkin Pie with Honey Cinnamon Cream
1 packet gingersnap biscuits125g butter melted
1 1/2 cups of pumpkin (cooked and mashed)
1 cup of brown sugar
1tsp cinnamon
pinch nutmeg
1 tbs cornflour
3 eggs, lightly beaten
300 ml cream
Honey Cinnamon Cream
1 tub dollop cream
1 dessert spoon honey
1 tsp cinnamon
Preheat oven to 200'C. Place biscuits in food processor and process until smooth. Add butter and stir to combine. Press into the bottom of a 26cm springform tart tin. Bake for about 12 minutes. Reduce heat to 180'C
Combine remaining ingredients in a large bowl. Pour into prepared crust. Bake for 30 minutes or until filling is set.
Serve, warm or cool, with cream or ice cream.
Honey Cinnamon Cream
Mix all ingredients together.
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| These were little ones I made |
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| A slice with all the trimmings |
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