Sarah Nelson’s Thanksgiving Pumpkin Pie
Ingredients
Crumb base
250g Grasmere Gingerbread® crumbs, or enough to cover the bottom and sides of your tin.
Filling
150g brown sugar
1 tbsp Sarah Nelson's Pumpkin Spice mix
½ tsp salt
2 eggs
1 can (15 oz) pumpkin puree
1 can (12 fl oz) evaporated milk
Preparation
- Preheat oven to 175 °C
- Pour the Grasmere Gingerbread crumbs® into a pie pan and use the back of a spoon to press firmly into the base and around the sides.
- Bake for 10 minutes and remove from the oven to cool.
- In a large bowl, combine the sugar, pumpkin spice mix and salt. Add the eggs and puree and whisk to combine.
- Next, slowly add the evaporated milk and whisk until fully combined.
- Pour the filling into the base and bake for 45-60 minutes, or until the pie is set but still has a slight wobble in the middle. (You might not need all of the filling)
- Allow to cool completely and then serve with vanilla ice cream or whipped cream.