Pumpkin Pie

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WHAT YOU NEED:
 
BASE:
- 50g Butter (melted)
- A packet of digestive biscuits

PIE MIX:
- 1 butternut pumpkin (roughly 500g)
- 2 large eggs
- 1 cup milk or cream
- 1/2 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon of ground ginger
- Greek yoghurt to serve
- Snap lock bag

WHAT TO DO:

- Pumpkins aren’t easy to cut, so grab an oldie, and you’ll need a large serrated knife. Cut off the stem, and slowly cut it in half with a sawing motion.
- Then grab a spoon and scoop out all the seeds and stringy stuff.
- Chop up the remaining pumpkin into small chunks and then pop it in a microwave safe bowl.
- Chuck that in the microwave for about 15min or until soft.

While that’s underway, you can get on to making a pie crust/base.

- Put the digestive biscuits in a re-sealable bag and crush them with a rolling pin!
- Then chuck them in a bowl and add your 50g melted butter and combine!
- Then press the mixture in to your lined oven dish – you can use a glass to help you mould it nicely to the sides by pressing it to the sides of the dish.
- Grab your pumpkin out of the microwave – it will be soft now so you can peel it.
- Once your pumpkin is peeled and soft, it’s time to make a filling.

In a blender, combine:
- Soft pumpkin cubes
- 1 cup (250ml) milk
- 1/2 cup (110g) sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon of ground ginger until smooth
- Put your mixture in a bowl and add 2 eggs and stir.
- Pour that mixture into your base and pop in the oven at 190 degrees for about 45 mins!