Pumpkin pie with ginger crust

After an impressive dessert to wow your dinner guests? Give our pumpkin pie with ginger crust a crack (RECIPE BELOW). Boasting flaky pastry and a rich filling, you’ve got yourself the perfect crowd-pleaser.
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Pumpkin pie with ginger Pastry
Serves 12 Prep 20 mins
(+ chilling & 45 mins resting time) Cooking 55 mins
1½ cups (375g) mashed pumpkin
2 Coles Australian Free Range Eggs
½ cup (110g) brown sugar
½ cup (125ml) evaporated milk
2 tbs maple syrup
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Whipped cream, to serve
Ground cinnamon, extra, to serve
Ginger pastry
1½ cups (225g) plain flour
¼ cup (40g) icing sugar mixture
1 tbs brown sugar
125g chilled butter, chopped
1 tsp ground ginger
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
Pepita praline
¼ cup (50g) pepitas (pumpkin seeds)
½ cup (110g) caster sugar
1 To make the ginger pastry, place the flour, icing sugar, brown sugar, butter and ginger in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
2 Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest.
3 Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 10 mins or until the pastry is light golden. Reduce oven to 160°C.
4 Push the mashed pumpkin through a fine sieve into a large bowl. Discard solids. Add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir until smooth. Strain through a fine sieve into a large jug. Discard solids. Pour into the pastry case in tin. Bake for 30-35 mins or until filling is set. Place in the fridge to chill.
5 Meanwhile, to make pepita praline, line a baking tray with lightly greased foil. Spread pepitas over lined tray. Place sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to medium. 22 Cook, without stirring, for 5 mins or until golden brown. Remove from heat. Carefully pour over the pepitas on tray. Set aside for 20 mins to cool.
6 Transfer to a clean work surface. Coarsely chop.
Transfer the tart to a serving plate. Top with cream and sprinkle with the pepita praline and extra cinnamon.
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