Thanksgiving Pumpkin Pie with a Cinnamon Cheesecake Base
Makes 10 Slices
Ingredients

Base
200g digestive biscuit
100g butter
8g cinnamon powder
Pumpkin Mix
300g pumpkin flesh
85g eggs
20g egg yolk
50g dark brown sugar
10g black treacle
7g ground cinnamon
3g ground nutmeg
3g ground ginger
3g ground cloves
3g ground star anise
185g double cream
Method
Base
Blitz biscuit and ground cinnamon together
Add melted butter and mix well
Flatten it into a round cake tin
Set in the fridge for 20min
Precook at 160c for 15min
Pumpkin Mix
Dice and roast pumpkin until tender and blitz into a puree
Whisk eggs and yolks
Boil cream, treacle, sugar and spices
Slowly add cream to the egg mix
Add pumpkin puree
Pour mix into precooked base and bake at 160c until set
Let it cool down and enjoy with whipped cream or crème fraiche!