Easy 
135 Minutes Sweet Recipes
Sweet Pumpkin Pie with Orange and Cinnamon Cookies
A delicious autumn recipe for
sweet pumpkin pie,
combining a rich pumpkin filling with a base made from Orange and Cinnamon Cookies. A truly delightful treat.
What we will need:
For the base:
- 85 g butter
- 160 g Orange and Cinnamon Cookies
- 1 tbsp brown sugar
For the filling:
- 750 g pumpkin, peeled, seeded, and finely chopped
- 140 g brown sugar
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon (optional)
- 2 eggs
- 25 g butter, melted
- 175 ml milk
- 2 tbsp honey
Execution:
- Preheat the oven to 180°C (350°F).
- Prepare the pumpkin by peeling, removing seeds, and cutting it into small pieces.
- For the base: melt the butter in a saucepan, crumble the Orange and Cinnamon Cookies, and mix them with the melted butter. Spread the mixture evenly in a tart pan, pressing it down firmly to avoid gaps. Bake for 10 minutes.
- Meanwhile, boil the pumpkin pieces in water for about 15 minutes until soft. Drain well and let cool.
- Increase the oven temperature to 220°C (430°F).
- Once the pumpkin has cooled, press it through a sieve to make a smooth purée and transfer to a large bowl.
- In a separate bowl, mix together the sugar, salt, nutmeg, and cinnamon. Add the eggs, remaining melted butter, milk, and honey, and whisk until combined. Pour this mixture into the pumpkin purée and stir until smooth.
- Pour the filling over the prepared cookie base and bake for 10 minutes. Then reduce the oven temperature back to 180°C (350°F) and bake for another 35–40 minutes, until the filling is just set and has a light, fluffy texture.
- Allow the pie to cool, then refrigerate for about 30 minutes to set completely.
- For serving, top with a little whipped cream if desired.
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