Don't like pumpkins? This dessert is probably going to change your mind. It is very rich with the sweetness of our organic pumpkin and balanced with the saltiness of the biscuit base. Worry about the calories? Pumpkin is packed with various nutrients with low calories. So now there is no more reason for you to not have a bite of this delicate dessert! You could also substitute the fresh cream milk with low-fat milk.

 
Preparation time: 45 minutes
Baking time: 1 hour
Serving size: 8 slices
 
Ingredients
400g of pumpkin
120g of digestive biscuits
70g of unsalted butter
70g of white sugar
2 pcs of kampung eggs
130g of full-cream milk
Cinnamon powder
Pumpkin seeds
 
Equipment
Ziplock bag
6-inch cake mold
 
Baking Method
  1. Crush the digestive biscuit in a Ziplock bag and mix with unsalted butter. 
  2. Pour in and flatten the mixture in a buttered 6-inch cake mold.
  3. Steam or microwave the pumpkin pieces, then mash the pumpkin.
  4. Add in eggs and caster sugar and mix well.
  5. Pour in pumpkin mixture into the cake mold.
  6. In a preheated oven, bake the cake at 170°C for 1 hour.
  7. Decorate the cake with pumpkin seeds and cinnamon powder after cooling.
  8. Place cake in the fridge for up to 6 hours then serve.