Pumpkin Pie

    Base Ingredients

    • 8 Nairn’s Oat Cookies (crushed). We suggest Stem Ginger, but any of our delicious flavours will work.
    • 2 tbsp thick plain yogurt
    • 2 tsp brown sugar

    Filling Ingredients

    • 1 lb, 10oz fresh pumpkin (peeled, deseeded and cut into chunks)
    • 1 ⅓ cups powdered sugar
    • ½ tsp salt
    • ½ tsp fresh nutmeg
    • 1 tsp cinnamon
    • 2 eggs beaten
    • 1 ¾ tbsp butter (melted)
    • ¾ cup milk
    • 1 tbsp powdered sugar



    Place the pumpkin in a large saucepan, cover with water and bring to a boil. Cover and simmer for 15 minutes or until tender, then drain and leave to cool.


    Heat oven to 350° F.


    Mix the base ingredients together, press into a pie tin and place in the oven for 5 minutes. Increase the oven temperature to 425°F.


    Push the cooled pumpkin through a sieve into a large bowl.


    In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin puree and stir to combine. Pour into the pie shell and cook for 10 minutes, then reduce the temperature to 350°F. Continue to bake for 35-40 minutes, until the filling has set.


    Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the powdered sugar and dust over the pie. Serve chilled.

    This recipe is brought to you by:


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