Pumpkin pie ginger nut ramekins – makes 4



  • 100g Crushed Digestives or ginger nut biscuits
  • 33g Butter Melted

Pie mix

  • 375g pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 70g golden caster sugar
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 1 egg, beaten
  • 12.5g butter, melted
  • 87.5ml milk

To decorate

  • ½ tbsp icing sugar
  • ½ tsp of cinnamon


To make the base

  • Melt the 33g of butter in a saucepan and crush the biscuit in a mixer or using a rolling pin.
  • Add the crushed biscuits to the butter and mix together until the butter is fully incorporated.  Separate the biscuit mixture into 4 ramekins and using the back of a spoon press down to form a hard base.  Leave to chill for at least 15 minutes.

To make the pie

  • Place the pumpkin or squash in a saucepan, cover with water and bring to the boil. Once boiling, reduce to a simmer for 15 mins or until tender. Drain pumpkin; let cool.
  • Preheat oven to 180 degrees (motorhome).
  • Mash the pumpkin/squash and push the cooled pumpkin through a sieve into a large bowl and pat dry if necessary, to remove excess moisture.
  • Melt the 12.5g of butter in a saucepan. Then in a separate bowl, combine the sugar, nutmeg and the cinnamon. Mix in the beaten egg, melted butter and milk, then add to the pumpkin purée and stir to combine.
  • Pour the mix into the ramekins. And bake in the oven for 16 minutes (8 minutes, turn and 8 minutes) and check.  The filling should be just set with a very slight wobble in the middle.
  • Leave to cool.
  • Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

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