- Digestive biscuits – 14, crumbed, (easiest way to do this is place them in a thick plastic bag and whack them with a rolling pin)
- Margarine or butter – 8 tbspns
- 500g pumpkin – cut into thick wedges and baked in 180 C, (Gas mark 4), oven until soft, about 45 – 60 minutes. Scoop out flesh and mash.
- Condensed milk – 397g tin
- 2 free range eggs – whisked
- Cinnamon – powdered 1 tspn
- Nutmeg – 1/3 finely grated
- Pecan nuts
Always a good one for autumn, Bonfire Night and Hallowe’en. Not really a pie, it turns out more like a cheesecake.
Melt margarine and stir in digestive biscuit crumbs. Pack into base of 9”, (24cm), quiche dish. In large mixing bowl sprinkle cinnamon and nutmeg over mashed pumpkin. Add eggs and condensed milk. Pour pumpkin mixture over biscuit base. Cook in oven preheated to 180 C, (Gas Mark 4), and cook for about 45 minutes until set. Decorate with pecan nuts. I sometimes scatter mine with pumpkin seeds. Serve hot or cold. Goes well with cashew cream.
This is a great vegan replacement to dairy cream. Take a handful of cashews, and blitz them to a fine powder. Then slowly drizzle in water, continuing to blitz. Depending on how much water you add the end result can be thick or quite runny.