Categories: dessert, not tried, very keen

Ingredients

• 300g peeled and deseeded pumpkin, cut into 3cm chunks
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 85g unsalted butter
• 100g digestive biscuits
• 75g ginger biscuits
• 700g cream cheese
• 200ml soured cream
• 4 large eggs
• 250g caster sugar
• 3 tbsp plain flour
• 1 orange, zest

Directions

1. Preheat the oven to 160°C, gas mark 3. Cook the pumpkin in simmering water for 6-8 minutes. Drain, then whizz in a blender with the spices until smooth.

2. Meanwhile, melt the butter; use a little to grease a 20cm spring-form cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and reduce to fine crumbs with a rolling pin, then mix in a bowl with the remaining butter. Pour into the tin, smooth with the back of a spoon and chill until needed.

3. Using electric beaters, whisk together the pumpkin purée, cream cheese, soured cream and eggs until smooth. Add the sugar, flour and orange zest and whisk again. Pour the filling over the biscuit base and cook for 1 hour – 1 hour 10 minutes until just firm in the middle. Leave to cool completely before serving.

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