This more-ish Holiday Pumpkin Pie might not be the usual fare for Kiwis, but there is a reason Pumpkin Pies are so popular overseas!
Give this microwave-able version a go and impress your friends and family these holidays.
Ingredients
CRUST
60 g butter or margarine
1 cup crushed sweet biscuits
1/4 cup brown sugar
FILLING
250g cream cheese
1 cup cooked pumpkin
3/4 cup brown sugar
2 eggs
1 1/2 tablespoons plain flour
1 /2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla essence
Instructions
To make the pie crust, place butter in a medium Pyrex dish. Cook for 40 seconds on HIGH (1200W) until the butter is melted. Add the biscuit crumbs and sugar. Mix thoroughly. Press the mixture firmly into the bottom and side of a 23cm microwave safe pie dish. Cook for 3 minutes on MEDIUM HIGH (900W) until hot. Set aside to cool completely.
To make the filling add the cream cheese in a large microwave safe glass bowl. Cook for 1 minute on MEDIUM (700W) until soft. Add remaining ingredients. Beat at medium speed with an electric mixer, until smooth and well blended. Cook for 5 minutes on MEDIUM HIGH (900W) until hot and thick, stirring every minute.
Pour the filling into cooled crust. Cook for 10 minutes on MEDIUM (700W) until the filling is firm to touch, center may appear soft set.
Refrigerate until completely set. Serve with cream or ice cream.
Disclaimer: All microwaves are different so cooking times may vary.
