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
350ml evaporated milk
- Preheat oven to 170C / Gas 3
- 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.
- Combine pumpkin purée, dark brown soft sugar, cornflour, cinnamon, nutmeg, salt, vanilla, eggs and evaporated milk. Blend with wire whisk until combined.
- Pour into biscuit base. Bake at 170C/ Gas 3 for 1 hour. Let cool. Refrigerate to chill.