CINNAMON PUMPKIN PIE

SERVES 8

PREP AND COOK: 1 HOUR 250g packet butternut snap

cookies

1 tsp ground cinnamon

100g unsalted butter, melted Whipped cream and ground

cinnamon, to serve FILLING

3 eggs

½ cup firmly packed brown

sugar

2 tblsps golden syrup 2 tsps vanilla extract 1 tsp ground cinnamon ½ tsp mixed spice

½ tsp ground nutmeg 1 cup cold mashed Kent pumpkin

¾ cup thickened cream

1 Grease a 25cm round x 3.5cm deep, loose-base flan tin.

2 Process cookies and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of tin. Place on an oven tray. Refrigerate while preparing filling.

3 To make filling, whisk eggs, sugar, syrup, vanilla and spices in a large bowl. Whisk in pumpkin and cream until well combined. Pour into biscuit crust. 4 Cook in a moderately slow oven (160°C) for about 40 to 45 minutes, or until filling is just set in centre (it will still have a slight wobble, but will set on cooling). Remove from oven. Cool pie in tin. Refrigerate for 1 hour, or until firm.

5 To serve, remove pie from tin. Transfer to a plate. Top with whipped cream. Dust with cinnamon.