Best Ever Pumpkin Pie with Stem Ginger Cream

• small pumpkin↗1

  or squash (≈500 g), peeled, seeded, cut into large pieces

• large eggs↗2

  and 1 yolk

• condensed milk↗170g g
• golden caster sugar↗140g g
• ginger syrup↗2 tbsp tbsp

  (from a jar with stem ginger)

• ground cinnamon↗2 tsp tsp
• ground ginger↗½ tsp tsp
• whole nutmeg↗¼

  grated

• ground clovespinch of
• vanilla extract↗2 tsp tsp

  or paste

• pumpkin seeds↗50g g

  (dried seeds from a pack work best)

• ginger biscuits300g g

  biscuit

• stem ginger pieces2

  coarsely chopped

• butter↗85g g

  melted

• pumpkin seeds↗25g g

  (dried seeds from a pack work best)

• золотий цукор‑пісок↗100g
• імбирний сироп↗2 tbsp

  (з банки зі стебловим імбиром)

• збиткові або подвійні вершки200ml

Step-by-step instructions

1. 1

   Start by preparing the pumpkin or squash. Preheat the oven to 180 °C/160 °C fan/gas 4. Place the pumpkin in a large deep roasting tray. Add a little water, no more than a few tablespoons, then cover with foil. Make a small steam vent in the centre, put it in the oven and bake for 45 minutes or until very soft. While the pumpkin cooks, spread the seeds for the base on a tray and place in the lower rack of the oven for 10 minutes until toasted and beginning to crackle, then cool. After cooking, drain the pumpkin through a colander, discard the liquid and let it cool completely.

2. 2

   Meanwhile, prepare the crust. Place the toasted seeds and biscuits in a food processor and grind to a fine crumb. Add the stem ginger and melted butter and grind again until the mixture resembles wet sand. Transfer to a 23 cm fluted tart pan with a removable bottom or a pie tin. Using the back of a spoon, spread the mixture evenly over the bottom and sides of the pan, pressing it firmly. Ensure there are no holes so the filling won’t leak. Refrigerate and chill for 30 minutes. Clean the food processor.

3. 3

   Reduce the oven temperature to 160 °C/140 °C fan/gas 3. When the pumpkin has cooled and excess liquid has drained, transfer it to a food processor. Add the remaining filling ingredients and blend until smooth. Place the chilled crust on a tray in the centre of the oven. Pull the rack out and carefully fill the pumpkin mixture up to the edge. Close the oven and bake for 40 minutes – the filling should set but still wobble slightly. Cool in the pan to room temperature, then chill for at least 1 hour.

4. 4

   For the caramel: place the pumpkin seeds in a large heavy skillet and toast for a few minutes until golden and beginning to pop. While they toast, line a tray with parchment paper. Transfer the seeds to a bowl and set aside, then clean the skillet. Sprinkle sugar into the skillet and set over medium heat. To turn the sugar into caramel, heat until the sugar melts without stirring, otherwise it may crystallise – instead, swirl the pan every 10 seconds. Increase the heat and boil the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, stir, then pour onto the prepared tray. Let cool and set for 30 minutes.

5. 5

   A few minutes before serving, prepare the cream. Pour the cream and syrup into a large bowl and whisk with a whisk until soft and fluffy. Remove the pie from the fridge and its mould, place it on a beautiful plate or cake stand, or serve straight from the pan. Spread the cream in the centre of the pie and extend it to the edges, leaving a rim of exposed pumpkin around it. When the pumpkin caramel has set, break it into small pieces with a rolling pin and sprinkle on top – if any remains, store in an airtight container for up to 2 weeks to sprinkle over ice cream. Serve the pie sliced into portions. Keep leftovers in the fridge for up to 3 days.