TIRAMISU PUMPKIN PIE

AvatarCaxton magazines staffBakingRecipes

INGREDIENTS

  • 450g cooked mashed pumpkin
  • 1 cup fresh cream
  • 3 eggs, whisked
  • ¾ cup Antonella Tiramisu Cream
  • 3/4 cup Demerara sugar
  • Pinch salt
  • 1x 22cm blind baked sweet pastry crust

YOU MIGHT LIKE: PUMPKIN NUT MUFFINS

METHOD

  1. Preheat oven to 200°C.
  2. In a large bowl, whisk together pumpkin puree, cream, eggs and Tiramisu Cream Liqueur then stir in the Demerara sugar and salt.
  3. Pour into prepared pie crust then bake for about 45 minutes or until filling is set.
  4. Remove from the oven and cool before serving.

This recipe makes one pie