Ingredients:
1 1/4 cups kabocha squash puree
2 eggs
1 yolk
1/2 cup brown sugar
3 tablespoons condensed milk
1/2 cup cream
1g of gelatin
1 pinch of salt
1 tbsp. vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
For the crust:
130 g butter melted, plus extra for tin
200 g digestive biscuits, made into fine crumbs
2 tbsp. sugar, granulated or golden caster
Preparation:
Pre-heat the oven to 160 degrees.
For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes.
Cut the Kabocha pumpkin and remove the seeds. Put the pumpkin in the microwave until the flesh is soft enough to be scooped.
Scoop out the flesh and place in a blender with enough water to get it going.
In a mixing bowl, add the 2 eggs and 1 yolk, along with the brown sugar. Whisk until smooth.
Mix gelatin with a little water, warm the cream on low heat and add the gelatin. Stir until the gelatin has dissolved.
Slowly add the cream while whisking the egg mixture. Add the pumpkin, salt, vanilla and the spices to the mixture. Whisk until the mixture is smooth.
Pour the mixture into the piecrust and bake for 45-50 minutes until the pie has set.