Pumpkin Pie with Coconut Crust

Pumpkin pie! If you want the best pumpkin pie then make your own pumpkin purée, it takes a little bit longer but really brings out the that delicious pumpkin taste. I also made a coconut crust to go with it because coconut is the best! Enjoy!

1kg Pumpkin, skin on, halved and deseeded
250g Sour cream
½ cup Soft brown sugar
2 Tbsp Treacle, or golden syrup
4 Eggs
2 tsp Cinnamon
1 tsp Ground ginger
1 Orange, finely grated zest only
1 pinch Salt
1 small handful Pecan / Walnuts, to serve
1 serving Creme fraiche, or whipped cream, to serve
For the ginger crust
250g Krispie biscuits
50g Desiccated coconut
180g Butter, melted

Directions
1. Preheat oven to 180C fanbake.
2. Grease the sides of a 25cm-diameter, high-sided, loose-bottomed pie tin and line the base with baking paper. (If you only have a shallow flan tin, make half the amount of filling mixture.)
3. Arrange pumpkin cut-side down on a baking paper-lined oven tray. Bake until it is easily pierced with a fork (40-50 minutes). Remove from oven and increase temperature to 200C.
4. Meanwhile, to make the coconut crust, finely crumb biscuits and mix in ginger and butter evenly. Press over the base of the pie tin and 4cm up the side. Chill.
5. Scrape pumpkin flesh into a bowl or food processor and puree - you should have about 3½ cups. Add sour cream, brown sugar, treacle or golden syrup, eggs, spices, zest and salt to the puree and blend until smooth. Pour into the chilled crust and smooth the top.
6. Bake until filling is set (35-40 minutes). Allow the pie to cool before serving at room temperature garnished with maple-glazed nuts and cinnamon honey creme fraiche. Leftover pie will keep in the fridge for 3-4 days. Bring to room temperature before serving.