250g ginger biscuits
70g butter, melted
½ cup caster sugar
½t ground ginger
½t ground nutmeg
1t ground cinnamon
1t cake flour
2 eggs, lightly beaten
1 cup caramel
½t vanilla extract
Place the ginger biscuits in a resealable bag, then use a rolling pin to crush them into fine crumbs. Pour the crumbs into a bowl with the melted butter and mix well. Press the mixture into the base of a lightly greased 30cm oven-proof pie dish and refrigerate until set.
Preheat the oven to 200°C. Place the pumpkin in a roasting tray, drizzle honey on top and roast for about 35 minutes until tender.
Remove from the oven, allow to cool slightly then blend until smooth. Measure out 1¼ cups of the purée and place in a large bowl. Add the sugar, salt, spices and flour, then add the eggs and mix well. Add the caramel condensed milk and vanilla extract and mix until smooth. Pour the mixture over the biscuit base and bake for 15 minutes at 200°C. Reduce the heat to 180°C and bake for a further 35 minutes until set. Remove from the oven and allow to cool completely.
Cover the top of the pie with the marshmallows and, using a blowtorch, gently scorch them until they are gooey and charred.
This recipe is from the February 2012 House and Leisure Food issue.