Pumpkin pie with a twist.

9 Nov

Since i have never made a pumpkin pie, i decided it was now or never and i really fancied giving it a whirl. As i am not really pastry confident just yet ( believe me i need practice or a miracle, whichever comes first), i decided to give my pumpkin pie a bit of a twist. Being a huge fan of desserts and also benefiting from having a very sweet tooth (or cursed, i don’t know which it is really), i decided to combine 2 desserts together to make a delicious tasting sweet treat. So i decided to make a pumpkin pie cheesecake, the base of a cheesecake and the filling of a pumpkin pie. To give this pumpkin pie an extra added bonus, i also decided to use ginger biscuits for my base.

For the base.

  • 85g Butter, melted.
  • 170g  Ginger biscuits, crushed.

For the pumpkin filling.

  • 1  pumpkin
  • 8oz light brown soft sugar
  • 1/2 tsp salt
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 tbsp plain flour
  • 350ml evaporated milk

To prepare the pumpkin.

  • Preheat the oven to 160C / 325F / Gas Mark 3.
  1. Place some foil onto a baking tray and lightly oil.
  2. Next cut the pumpkin in half, remove the seeds and place skin side up onto the prepared baking tray.
  3. Bake the pumpkin for 40 minutes.
  4. Once the pumpkin has cooled so it is just slightly warm, remove the flesh from out of it and mash it up.

To prepare the base.

  1. Put the butter into a pan and heat gently until melted.
  2. Add the crushed ginger biscuits and stir well until combined.
  3. Place the mixture into an oven proof dish/container and press down firmly using the back of a spoon, until compact and smooth.
  4. Place into the fridge to chill for at least 30 minutes.

To prepare the filling.

  1. In a large bowl beat the eggs together.
  2. Then add the flour, sugar, salt, spices, evaporated milk and the pumpkin and mix together until well combined.

Pour the mixture over the prepared biscuit base and bake for 50-60 minutes 180C / 350F /Gas Mark 4.

Once cooked, remove from oven and transfer onto a wire cooling rack. Once the pumpkin pie has cooled, transfer to the refrigerator. For best results refrigerate over night, unless like me you really can’t wait that long.

This pumpkin pie cheesecake is delicious served on its own or for a really special treat why not top with whipped cream, drizzle with double cream or even serve with a scoop of vanilla ice-cream.

This is where i found the recipe for the filling.


One Response to “Pumpkin pie with a twist.”

  1. ajaykercheyartist October 27, 2012 at 18:29 #

    Love pumpkin pie at Halloween 🙂

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