Name: Our Cinnamon Pumpkin Pie is dressed to impress
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 250g packet Butternut Snap Cookie; 1 tsp ground cinnamon; 100g butter, melted; Whipped cream, to serve; FILLING; 3 eggs; ½ cup firmly packed brown sugar; 2 tbsp golden syrup; 2 tsp vanilla extract; 1 tsp ground cinnamon, plus extra to serve; ½ tsp mixed spice; ½ tsp ground nutmeg; 1 cup cold mashed pumpkin (see Tip); ¾ cup thickened cream

Our Cinnamon Pumpkin Pie is dressed to impress

An American classic with a tasty cinnamon-spiced filling!

Skip to Recipe

Serves 8

Prep

15M

Cook

45M

Total

TIP – Microwave about 400g peeled, chopped pumpkin until tender, for one cup mashed.

Ingredients

250g packet Butternut Snap Cookie

1 tsp ground cinnamon

100g butter, melted

Whipped cream, to serve

FILLING

3 eggs

½ cup firmly packed brown sugar

2 tbsp golden syrup

2 tsp vanilla extract

1 tsp ground cinnamon, plus extra to serve

½ tsp mixed spice

½ tsp ground nutmeg

1 cup cold mashed pumpkin (see Tip)

¾ cup thickened cream

Method

Step 1.

Grease a 25cm round x 3.5cm deep, loose-base flan tin.

Step 2.

Process cookies and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up the side of prepared in. Place on an oven tray. Refrigerate while preparing filling.

Step 3.

To make filling, whisk eggs, sugar, syrup, vanilla and spices in a large bowl. Whisk in pumpkin and cream until well combined. Pour into biscuit crust.

Step 4.

Cook in a 160°C preheated oven for about 40-45 minutes, or until filling is just set in centre (it will still have a slight wobble but will set on cooling). Remove. Cool pie in tin. Refrigerate for 1 hour or until firm.

Step 5.

To serve, remove pie from tin. Transfer to a plate. Top with whipped cream. Dust with extra cinnamon.

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