Ingredients
Serves 8 (20cm cake)
Base:
1 packet (200g) gingernut biscuits
75-85g butter, melted
Filling:
Approx. 800g piece of pumpkin (or enough to make 1 cup of puree)
¼ cup dark muscovado sugar & ¼ – ½ cup light muscovado sugar (or ½ – ¾ cup brown sugar)
Optional: A dash of pure maple syrup if you want to sweeten further
½ tsp cinnamon
½tsp ground ginger
¼ tsp nutmeg
¼ tsp salt
Optional: 3 Tbsp Bailey’s Irish Cream
500g cream cheese, at room temperature
3 eggs
1 tsp vanilla extract
Caramel Sauce:
Crème Fraiche Topping
1 cup sour cream
1/3 cup cream
2.5 Tbsp light muscovado sugar (or plain brown sugar will do)
¼ tsp cinnamon
Preparation
