Pumpkin Pie Recipe by Kate Young

Pumpkin pie, not everyone’s go to dessert!

Are you a fan?

 I was gifted a book, The Little Library Parties by author Kate Young, and asked if I’d put together the pumpkin pie recipe from the book.

No need to ask me twice.

 Making this dish turned into a reading journey of little stories and memories with tried, tested and loved recipes thrown in.

 The title may be The Little Library Parties, but it also says 50 recipes to share with friends and that is exactly what it is, a book that is perfect to share with friends and family no matter the occasion or time of year.

 As for the recipe, I made it and if you’re a pumpkin pie fan follow the recipe here or find your own copy of Kate Youngs book here. Follow Kate Young on Instagram here. On Twitter here On Linktree here

 Go on, give it a go and enjoy your sweet life!

Pumpkin pie and whipped cream

 What You Need

 Crust

• 250g Gingernut biscuits

• Pinch of salt

• 125g Butter – melted

Gingernut crust baked and ready for the filling

 Filling

• 125ml Double Cream

• 1 x 425g Tin of Pumpkin Puree

• 2 tbsp Cornflour

• 2 Eggs

• 1 tsp Ground Cinnamon

• ½ tsp Ground Nutmeg

• Pinch of Ground Cloves

• Pinch of Ground Black Pepper

All the filling ingredients mixed

 To Serve

• Whipped Cream or Crème Fraiche

 How It’s Done

• Set oven to 160c

• Place the gingernut biscuits into a food processor and give it a blitz until all that’s left are breadcrumbs.

• If not using a processor, place the biscuits into a bag and give them a smash with a heavy saucepan or rolling pin.

• Pour the biscuit crumbs into a bowl along with the salt, and pour over the melted butter.

• Give it a good mix to combine.

• Pour the buttery crumbs into a loose bottomed shallow tin approx. 8in.

• Press the buttery crumbs into the bottom and up the sides of the tin

• Place the tin onto an oven tray, and then into the oven for 10 minutes

• Once removed from the oven, leave to cool for 10 minutes

• Raise the oven temperature to 180c

• Empty the tin of pumpkin into a bowl along with all the other filling ingredients.

• Whisk together until everything is completely incorporated

• Pour the filling into the cooled biscuit base and then back into the oven to bake for 35-40 minutes until the centre is a little wobbly and the edges are firm – See Tip Box

Baked to perfection

 Tip Box

• Baking – All ovens vary, so adjust cooking time accordingly.

Can never have too. much whipped cream!