Gingersnaps Pumpkin Pie Cake


425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Gingersnap Base:
200g gingersnap cookies
80g unsalted butter

1 Preheat oven to 190C. Line the inner circle of a 23cm springform pan with parchment paper.

2 In a food processor, grind gingersnap into fine crumbs. Add in melted butter, process until combined. Press the mixture onto bottom of the prepared pan.

3 Whisk to combine all ingredients for the filling in a large bowl. Pour batter into the pan over gingersnap base.

4 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

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