Beryl’s Pumpkin Pie


125 g pack granita biscuits

60 g melted butter


 1/3 cup sugar

2 tsp cinnamon

½ tsp green ginger

½ cup mashed pumpkin

½ cup milk

3 eggs separated

1 tbsp gelatine

¼ cup hot water

½ cup castor sugar


Process biscuits, then add butter. Press into spring tin.


Put sugar, spices, pumpkin, and egg yolks in a pan. Cook until mixture starts to boil. Cook for a minute. Dissolve gelatine in hot water and whisk into mixture. Mix till smooth. Beat egg whites until stiff. Add sugar. Add to pumpkin mix and fold through spoon into case. Put whipped cream on top and decorate with orange peel.


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