Mike's Pumpkin Pie recipe
Most Australians have not tasted pumpkin pie and have no idea what it tastes like.
It's similar to a pumpkin cheesecake, with flavours of cinnamon, nutmeg, ginger and cloves.
If you're game to give it a try, here's the recipe.


2 cups roasted pumpkin
2 eggs
3/4 cup brown sugar
1/2 cup flour
400 ml can condensed milk
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon powdered ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg
One packet of gingernut biscuits (about 250 g)
50 g butter


Preheat oven to 190 degrees.

Blitz the biscuits in a food processor and melt the butter. Mix the butter and crumbs. The texture should be like wet sand.

Add the mixture to the bottom of a deep, 23 centimetre pie tin and place the tin in the hot oven for ten minutes to brown.

While this is happening, place all filling ingredients in the food processor and puree to achieve a smooth, uniform consistency.

After the ten minutes add the filling to the tin and bake for about 50 minutes.

The centre of the pie should give a bit when you press on it, but should bounce back. Remove from the oven once set and place on a cooling rack.

Chill before serving.

This pie freezes well and can be stored for up to six months if sealed well.