A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
4 hrsIngredients
1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut) *
gingernut, or 1 pack gingernut & ½ pack scotch finger biscuits for a milder flavour, *
Directions
All measurements are approximate – this was a “wing-it” invention and nothing was measured when I first made it – so please taste as you go and adjust accordingly. (That being said it was so good that I put it on the net -& that’s something I’ve never bothered to do before)
Filling:
Put pumpkin into a microwave proof bowl, add water & cook on high until soft & mushy (about 7 minutes)
Transfer pumpkin & liquid to a saucepan and mash or blend with a stick mixer.
Add sugar, salt, cinnamon, nutmeg and ginger.
Simmer until thickened approx 10 minutes, add gelatin mixing in well, turn off stove and make base.
Once base is done add the whipping cream to pumpkin mixture and beat on high for 5 minutes, pour into base & refrigerate until firm
Base:
Crush biscuits into fine crumbs or blend in food processor, mix in the melted butter or margarine (use more or less if required – the crumbs should stick together well when pressed firm but not be overly soaked)
Press into a springform pan to create a base and sides
Tip:
lining the springform pan with baking paper makes it much easier to get it out and onto a plate in one piece.
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