Posted on October 25, 2018

This is a delicious Autumn blend of pumpkin & ginger, in time for a Halloween party or simply a great pud using up all your carved pumpkin. The soft spiced pumpkin is delicious with our seriously good Yorkshire Parkin biscuits as a crunchy base.
Prep time 30min / cook 1 hr / Extra time 4 hr chilling
160g Lottie Shaw’s Parkin Biscuits, crushed into crumbs
35g unsalted butter melted
2 tablespoons caster sugar
375g pumpkin (roasted and puréed)
165g dark brown sugar
1 tablespoon cornflour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
350ml evaporated milk
  1. Preheat oven to 170C / Gas 3
  2. Combine the crushed Lottie Shaw’s Parkin biscuits crumbs, sugar and butter in a 23cm quiche dish. Press into bottom and sides. Bake for 5 minutes. Cool completely.
  3. Combine pumpkin purée, dark brown soft sugar, cornflour, cinnamon, nutmeg, salt, vanilla, eggs and evaporated milk. Blend with wire whisk until combined.
  4. Pour into biscuit base. Bake at 170C/ Gas 3 for 1 hour. Let cool. Refrigerate to chill.