Ingredients for the crust:
4 ½ cups crushed gingerbread cookies
8 tablespoons melted butter
Ingredients for the filling:
450 ml pumpkin puree
350 ml condensed milk
2 teaspoons chai blend
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cardamom
¼ teaspoon ground cloves
½ teaspoon salt
2 beaten eggs
¾ cup sugar
Preparation:
- Preheat the oven to 160 °C. Mix the crushed gingerbread and melted butter.
- Press them into the cake tin and bake at 160 °C for 10 minutes. Allow to cool.
- Increase the oven temperature to 180 °C.
- Mix the condensed milk with half of the pumpkin puree in a medium bowl. Mix well.
- Add the chai, spices and salt.
- Combine the two beaten eggs in a small bowl with the other half of the pumpkin puree.
- Combine the two mixtures and mix well.
- Pour the filling into the gingerbread cookie tin.
- Bake at 180°C for 45 minutes or until a knife inserted into the centre of the cake comes out clean.
Garnish with whipped cream or ice cream, and enjoy the cake with a cup of your favourite Harney and Sons tea.
