Pumpkin Spiced Pie

Crust:
125g crushed wholemeal biscuits
60g melted butter
1/4 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients well. Press mixture into a 20cm china flan dish with back of spoon. Refrigerate 1-2 hours.

Filling:
250g peeled, seeded pumpkin
1 1/2 cups brown sugar
2 eggs, separated
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch allspice
2 Tbs thickened cream
60g butter, melted
extra cream for decoration
macadamia nuts for decoration

Cut pumpkin into 1" cubes and microwave 5 mins or till tender. Cool, then puree in blender. Place brown sugar, egg yolks and spices in small bowl and mix well with a wooden spoon. Mix pumpkin puree with cream and melted butter, then add brown sugar mixture and mix until thoroughly combined. Whisk egg whites till stiff, then fold into pumpkin mixture lightly but thoroughly. Pour into prepared crumb crust. Microwave on HIGH 10 mins or until filling set. Cool then decorate with cream and nuts.