Happy Thanksgiving! I’ve made this holiday classic, but with a twist! I hope you enjoy.
Prep & cook time: 2hrs 15mins
For the base:
- 85g Butter
- 140g Lotus Biscoff Biscuits
- 1 tbsp x Brown Sugar
For the filling:
- 750g Pumpkin, peeled, deseeded and chopped
- 140g Caster Sugar
- 1 tsp x Salt
- 1 tsp x Ground Nutmeg
- 1 tsp x Cinnamon
- 2 eggs, beaten
- 25g Butter, melted
- 175ml Milk
- 2 tbsp x Golden Syrup
- Preheat the oven to 180C Fan.
- Prepare your pumpkin, peeling, deseeding and chopping into chunks.
- Now prepare the base. Melt the butter in a saucepan. Crush the biscuits, giving them a good old bash. Stir the biscuits into the melted butter. Spread evenly onto a greased tart case and push down so there are no spaces. Place in the oven for 10 minutes.
- In the meantime boil the pumpkin in water for 15 mins so that it becomes soft. Drain the pumpkin and let it cool.
- Increase the oven to 220C Fan.
- Once cooled, push the pumpkin through a colander into a large bowl so it becomes a purée.
- In a separate bowl combine the sugar, salt, nutmeg and cinnamon. Mix in the eggs, melted butter, milk and golden syrup. Then add it all to the pumpkin purée and stir to combine.
- Pour over the biscoff base. Bake for 10 mins. Then turn down the oven to 180C and bake for a further 35-40 mins. The filling should have just set and should have a very, very slight wobble.
- Leave to cool. Then place in the fridge for half an hour or so to let the biscuit crumb base fully set.
- Now it’s time to serve. Enjoy and Happy Thanksgiving!