• 8servings
  • 120minutes
  • 418calories

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Ingredients Jump to Instructions ↓

  1. 85g digestive biscuit crumbs

  2. 40g pecans, pulsed in a food processor until ground

  3. 2 tablespoons caster sugar

  4. 1/8 teaspoon ground ginger

  5. 50g unsalted butter, melted

  6. 225g cream cheese, softened

  7. 165g dark brown soft sugar

  8. 3 eggs, beaten

  9. 425g pumpkin puree

  10. 120ml whipping cream

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground ginger

  13. 1/4 teaspoon ground nutmeg

  14. 1/4 teaspoon ground cloves

  15. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. To Make Base: In a medium bowl combine digestive biscuit crumbs, pecans, caster sugar and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 23cm quiche dish. Set aside.

  3. To Make Filling: In a large mixing bowl combine cream cheese and dark brown soft sugar. Beat until smooth, then add eggs, pumpkin and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves and salt. Pour mixture into biscuit base.

  4. Bake in preheated oven for 35 to 40 minutes, until set in centre. Chill before serving. Garnish with whipped cream and pecan halves if desired.


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