Ingredients
6
6 servings
- •¾ lb pumpkin, chopped
- •¼ cup butter
- •1 tablespoon sugar
- •13 oz cream cheese
- •1 cup sugar
- •½ cup double cream
- •1 teaspoon cinnamon
- •½ teaspoon ginger
- •½ teaspoon nutmeg
- •½ teaspoon clove
- •2 eggs
- •2 ½ cups chocolate biscuit
- •2 tablespoons butter, melted
- •1 cup double cream, whipped
- •1 tablespoon cocoa powder
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
- Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
- Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
- Pour the biscuit base into a nonstick springform tin and set aside.
- Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
- Pour over the biscuit base.
- Bake in the oven for 1 hour. Leave to cool.
- Spread over the whipped cream and sprinkle on the cocoa powder on top.
- Enjoy!
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