About this recipe:A wonderful twist on the classic pumpkin pie. A digestive biscuit base is filled with a spiced pumpkin filling, then sprinkled with a cinnamon-walnut topping, before being baked to perfection.
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 220 C / Gas 7.
In a mixing bowl, combine the pumpkin puree, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour mixture into the biscuit base.
Bake at 220 C / Gas 7 for 15 minutes. Reduce oven temperature to 180 C / Gas 4.
In a small bowl, combine dark brown soft sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted 2.5cm from the edge comes out clean. Cool and garnish as desired.