Ingredients

Base

• 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

Method

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.