Ingredients:

• 500g Ginger Biscuits (crushed)
• 1/4 Cup Melted Butter
• 2 Eggs
• 2 Cups Pureed Pumpkin
• 1 1/2 Cups Cream
• 3/4 Cup Brown Sugar
• 2 tsp Ground Cinnamon
• 1/2 tsp Nutmeg
• 1 tsp Ground Ginger

Method:

• Combine the crushed ginger biscuits and melted butter. Mix until well combined.
• Pour the mixture into a flan dish and press flat.
• Place the crust in the fridge while making the filling.
• Combine all the ingredients together in a mixing bowl.
• Whisk until everything is completely combined.
• Pour the filling over the chilled crust.
• Bake the tart for 45-55 minutes at 180ºC.

Serve with yoghurt or cream and pair with a glass of Spier Creative Block 3.