Try something new pumpkin pie recipe have a go

24.09.2012
Hannah

WHAT YOU NEED:
 
  BASE: 
- 50g Butter (melted) 
- A packet of digestive biscuits 

PIE MIX: 
- 1 butternut pumpkin (roughly 500g) 
- 2 large eggs 
- 1 cup milk or cream 
- 1/2 cup sugar 
- 1 1/2 teaspoon ground cinnamon 
- 1/2 teaspoon ground nutmeg 
- 1/2 teaspoon of ground ginger 
- Greek yoghurt to serve 
- Snap lock bag 

WHAT TO DO: 

- Pumpkins aren’t easy to cut, so grab an oldie, and you’ll need a large serrated knife. Cut off the stem, and slowly cut it in half with a sawing motion. 
- Then grab a spoon and scoop out all the seeds and stringy stuff. 
- Chop up the remaining pumpkin into small chunks and then pop it in a microwave safe bowl. 
- Chuck that in the microwave for about 15min or until soft. 

While that’s underway, you can get on to making a pie crust/base. 

- Put the digestive biscuits in a re-sealable bag and crush them with a rolling pin! 
- Then chuck them in a bowl and add your 50g melted butter and combine! 
- Then press the mixture in to your lined oven dish – you can use a glass to help you mould it nicely to the sides by pressing it to the sides of the dish. 
- Grab your pumpkin out of the microwave – it will be soft now so you can peel it. 
- Once your pumpkin is peeled and soft, it’s time to make a filling. 

In a blender, combine: 
- Soft pumpkin cubes 
- 1 cup (250ml) milk 
- 1/2 cup (110g) sugar 
- 1 1/2 teaspoon ground cinnamon 
- 1/2 teaspoon ground nutmeg 
- 1/2 teaspoon of ground ginger until smooth
- Put your mixture in a bowl and add 2 eggs and stir.
- Pour that mixture into your base and pop in the oven at 190 degrees for about 45 mins!