It's a tart more than a pie but yeah..
*Recipe*(for 20cm pie/tart tin)
Crust
Digestives 120g(if not adding nuts, use 150g)
Choice of nuts 30g(almonds/walnuts/pecans etc)
Melted unsalted butter 70g
1 Tbsp of Honey

For the puree
Raw whole Pumpkin/butternut squash(only half if it's over 800g) about 500g, deseeded and cooked
150ml Milk
60g white granulated sugar
pinch of salt
1 tsp of Cinnamon powder
1/2tsp of Ginger powder
Pinch of Nutmeg(optional)
1 whole egg, beaten
7g Gelatin powder(or 2 sheets of softened gelatin sheets)

Whipped cream
100ml of Double cream
1Tbsp of icing sugar
bit of Vanilla extract(like 1/4tsp)

You can store up to 7 days in the fridge without the cream.

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