Thanksgiving Pumpkin Pie with a Cinnamon Cheesecake Base

Makes 10 Slices



  • 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



  1. Blitz biscuit and ground cinnamon together

  2. Add melted butter and mix well

  3. Flatten it into a round cake tin

  4. Set in the fridge for 20min

  5. Precook at 160c for 15min

Pumpkin Mix

  1. Dice and roast pumpkin until tender and blitz into a puree

  2. Whisk eggs and yolks

  3. Boil cream, treacle, sugar and spices

  4. Slowly add cream to the egg mix

  5. Add pumpkin puree

  6. Pour mix into precooked base and bake at 160c until set

Let it cool down and enjoy with whipped cream or crème fraiche!