Turmeric Custard Pie

• 1 ½ cups Digestive Biscuit (100 g.) 6 tbsps. Melted Butter
• 300 g. Pumpkins
• 4 Eggs
• 95 g. Brown Sugar
• 1/2 tsp. Salt
• 1/2 tsp. Cinnamon Powder
• 1/4 tsp. Ginger Powder
• 1/4 tsp. Turmeric Powder
• 100 ml. Whipping Cream
• 250 ml. UFC Velvet Coconut Milk unsweetened

Topping

• Whipped Cream
• Cinnamon Powder

1. Put digestive biscuit and melted butter in a pie baking pan. Mix together and form a pie crust. Keep in a fridge for 15 minutes.
2. Mix pumpkins, eggs, salt, brown sugar, cinnamon powder, ginger powder, turmeric powder, whipping cream, and UFC Velvet Coconut Milk unsweetened into a blender. Blend well.
3. Put all the mixture into a pie crust. Bake at 177 C for 50 minutes.
4. Leave the pie to cool down. Then keep it in the fridge for 2 hours until well formed.
5. Top with whipped cream and cinnamon powder. Ready to serve.