220 g Lotus Biscoff Cookie Crumbs
75 g unsalted butter (melted)
400 g pumpkin puree
2 large eggs
150 g brown sugar
1 tsp vanilla extract
2 1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground clove
300 ml evaporated milk
2 drops egg yolk yellow color
1. Preheat oven to 160ºC.
2. In a bowl stir together Lotus Biscoff Cookie Crumbs and melted butter until well combined; press into a 8-inch tart mold. Bake 10 minutes or until cooked.
3. Increase oven to temperature to 180ºC.
4. In another mixing bowl, mix together pumpkin puree, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined. Beat in milk and yellow color until well combined. Pour filling onto crust. Bake for 15 minutes. Reduce heat to 160ºC and bake an additional 50 minutes, or until set.
Notes: Cover outer crust edges with foil if they get too brown. Cool pie on a wire rack for 40 minutes before serving.
Lotus Biscoff is imported and distributed by Auric Marketing Sdn Bhd.
Lot 35, Jalan Delima 1/3, Subang Hi-tech Industrial Park, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
For more information, call 03 – 5163 6363.