300 grams digestive biscuit crumbs
150 grams unsalted butter (melted)
435 grams pumpkin puree
130 grams granulated white sugar
1/3 teaspoon salt
2 1/2 teaspoon cinnamon
1/4 teaspoon cloves
340 ml heavy cream
3 large eggs
Combine the crumbs and the melted butter.
Press the crumbs into a spring form pan (20cm) going up on the sides and making sure the bottom has an even layer. (Very important to press hard and firm) (Don’t butter the pan and no need for parchment paper)
Bake the crust at 175 C (347F) for 10 min.
Preheat oven to 170C (335F) , In a pot over medium heat, combine the pumpkin, sugar, spices and salt. Keep on low-medium heat until it starts to steam.
Stir continuously for about 7 min. (This will get rid of some of the moisture from the pumpkin)
Put aside and leave for 5 min.
Add the heavy cream and whisk to combine.
Add in eggs, one at a time. Just until combined. (If you whisk too long or too aggressive the pie will crack when baked)
Pour into crust and bake for 55-65 min until the center has a slight jiggle and a toothpick inserted comes out clean.
Cool for at least 4 hours before decorating and serving.