Serve up a classic harvest time dessert with this easy-to-make filling and crust. Serve with whipped cream, a sprinkle of cinnamon and a garnish of freshly roasted pumpkin seeds.
Preparation Time: 20 minutesCooking Time: 45 minutesServings: 6 to 8
Ingredients
- 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies)
- 1/2 cup (125 mL) butter, melted
- Freshly grated nutmeg
- 1/2 cup (125 mL) Ontario Milk
- 1/2 cup (125 mL) 35% Ontario Whipping Cream
- 2 Ontario Eggs, lightly beaten
- 2/3 cup (150 mL) packed brown sugar
- 1-1/2 cups (375 mL) fresh Ontario Pumpkin Purée
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) each ground cloves, ginger and allspice
- 1 tsp (5 mL) salt
- Whipped cream to garnish (optional)
Instructions
Combine crumbs, butter and a few scrapes nutmeg; press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round. Bake in 350°F (180°C) oven for 8 minutes. Cool on rack.
In …