We've taken a classic Thanksgiving foodie favourite and added some extra flair. The streusel element of this recipe is truly delicious and brings plenty of crunch to the mix, contrasting the smoothness of the pumpkin. This pie is perfect for topping off a long, lazy lunch on a cold, crisp autumn afternoon. Save us a slice!
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Makes a 20cm (8in) Pie
225g ginger nut biscuits or ginger snaps
500g pumpkin flesh, peeled, deseeded and cubed
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 tablespoons maple syrup
4 tablespoons single cream
5 medium egg yolks
50g unsalted butter, softened
50g plain flour
50g light brown soft sugar
75g pecans, roughly chopped
1/2 teaspoon ground cinnamon
Ice cream of choice
Preheat the oven to 180°C/fan 160ºC/gas mark 4 and base-line a 20cm (8in) loose-based flan tin with baking parchment.
Begin by making the crust. Tip the ginger biscuits into a food processor and process to a crumb before transferring to a medium bowl. Melt the butter in a small saucepan – don't be afraid to keep cooking until the butter browns slightly, this only adds to the overall taste. Poor the butter over the crumbs and mix well.
Press the buttery biscuit mix into the lined tin and, using a spatula, push the mixture about 2cm (3/4in) up the sides to form a rim. Chill the crust in the refrigerator for 20 minutes to harden up.
Place the tin on a baking sheet (this makes for a more even bake) and transfer to the oven for 8-10 minutes. Remove and allow to cool slightly.
Meanwhile, for the filling, bring a small pan of water to the boil and add the pumpkin. Simmer for about 15 minutes until the flesh is tender and cuts like butter. Drain well, allowing the pumpkin to steam dry for a few minutes before puréeing until smooth. Mix the purée with the spices, maple syrup, cream and egg yolks. Pour into the crust and bake for 20-25 minutes until just set with a slight wobble. Remember, the filling will have a second bake once topped with the streusel.
Meanwhile make the streusel. Put the butter, flour and sugar in a mixing bowl and rub together using your hands until the mix has come together. Stir through the pecans and the cinnamon.
Remove the pie from the oven and top with the streusel mix. Return to the oven to cook the pie for a further 15 minutes. Allow the pie to cool slightly before serving in slices with a scoop of ice cream.
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