Classic Pumpkin Pie with Cream
68 / 100
1 hr 20 min.
ready in 5 h. 20 min.
- For the filling
- 2 cups Pumpkin puree
- 1 ⅔ cups sweetened condensed milk
- 2 medium eggs
- 1 ½ tsps ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground Nutmeg
- ¼ tsp salt
- To serve
- 1 cup Clotted cream
For the base: Combine the crushed ginger nut biscuits with the melted butter and a pinch of salt in a mixing bowl.
Pack into the base and sides of a 20 cm | 8" round baking tin. Chill for 15 minutes.
For the filling: Preheat the oven to 170°C (150° fan) | 325F | gas 3.
Beat together all the ingredients for the filling in a large mixing bowl until smooth and creamy. Pour into the chilled base.
Bake for 40 - 50 minutes until the filling is set and a knife inserted towards the edge of the pie comes out clean.
Remove from the oven and leave to cool to room temperature. Chill for 4 hours or preferably overnight.
Slice and serve with clotted cream.