Mango Pumpkin Pie with Gingersnap Crust

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Mango Pumpkin Pie with Gingersnap Crust

Mango Pumpkin Pie with Gingersnap Crust is a modern Fusion recipe for a classic pumpkin pie made with mango sauce on a gingersnap biscuit crust. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mango Pumpkin Pie with Gingersnap Crust.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6–8

Rating:

Tags : Egg Recipes Vegetable Recipes Milk Recipes Baking Recipes Cake Recipes Pie Recipes Halloween Recipes Thanksgiving Recipes Fusion Recipes Fusion Recipes

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Mango Pumpkin Pie with Gingersnap Crust is a Classic Fusion recipe for a mango pie made with mango sauce on a gingersnap biscuit crust.

Ingredients:

250ml tinned (or cooked) pumpkin
180ml evaporated milk
120ml mango sauce
50g sugar
60ml maple syrup
3 egg whites
2 tsp cornflour (cornstarch)
1 1/2 tsp pumpkin pie spice mix
210g ginger snap biscuits crumbs
whipped cream, for topping

Method:

Combine the pumpkin, evaporated milk, mango sauce, sugar, maple syrup, egg whites, cornflour and pumpkin pie spices in a large bowl. Beat thoroughly with a wooden spoon until smooth then set aside.

Grease a 22cm diameter pie plate then line with the crumbled gingersnap biscuit crumbs and pour the pumpkin mixture over the top. Transfer to an oven pre-heated to 200°C and bake for about 15 minutes before reducing the temperature to 170°C and bake for an additional 20 minutes, or until a toothpick inserted into the centre emerges cleanly.

Serve warm with whipped cream.