Pumpkin Pie with a Cookie Crumb Crust

INGREDIENTS: for cookie crumb crust

• 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies)
• 1/2 cup (125 mL) butter, melted
• Freshly grated nutmeg
   

METHOD: for cookie crumb crust

1. Combine crumbs, butter and a few scrapes nutmeg.
2. Press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round.
3. Bake in 350F oven for 8 minutes.
4. Cool on rack.
    

INGREDIENTS: for pumpkin pie filling

• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) whipping cream
• 2 eggs, lightly beaten
• 2/3 cup (150 mL) packed brown sugar
• 1-1/2 cups (375 mL) fresh pumpkin purée
• 1 tsp (5 mL) cinnamon
• 1/4 tsp (1 mL) each of ground cloves, ginger and allspice
• 1 tsp (5 mL) salt
• Optional: Whipped cream to garnish
   

METHOD: for pumpkin purée

1. One small pie pumpkin weighing about 2 1/2 lb (1.25 kg) will yield about 3 cups (750 mL) purée, or enough for 2 pies.
2. Cut washed and seeded pumpkin into chunks and place in large pot with 2 inches (5 cm) water.
3. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required.
4. Let cool; drain well and purée in blender with skin on.
5. Freeze leftover purée in 1 1/2 cup (375 mL) portions for using later.
    

METHOD: for pumpkin pie filling

1. In saucepan, heat milk with cream just until bubbles form around edge of pan.
2. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt.
3. Gently pour into pie shell.
4. Bake in 450F oven for 10 minutes.
5. Reduce heat to 350F; cook for 25 minutes or until tip of knife inserted into centre comes out clean.