On today’s Paul Hollywood Pies and Puds show, Paul demonstrated an alternative use of Pumpkins by making a pumpkin and ginger cheesecake.

The pumpkins were sourced from Mark and Verity Bachelor’s farm in the north Kent countryside where they managed to grow the largest pumpkin we have ever seen.

To make his pumpkin and ginger cheesecake, Paul used a type of pumpkin called Little Sugar, because as the name implies, it is quite sweet.

Paul chops the Pumpkin into cubes then add butter, then sprinkled over with caster sugar and drizzle with the ginger syrup the place in the oven to allow all the flavours to be infused into the pumpkin’s flesh.

For the base Paul use ginger biscuits that are crushed until they resemble breadcrumbs. The crushed biscuits are then placed in a bowl and melted butter stirred in until well combined.

He then lined a baking tray with baking parchment and the placed four metal chefs’ rings on the tray. The gingernut mixture is then divided between the bases and, using the back of a spoon, he pressed the mixture down to form a smooth base.

The roasted pumpkin and any cooking juices are the placed in a food processor to get a smooth purée. The whipped cream, cream cheese and yoghurt are then combined together in a bowl and the stem ginger is then added and mixed. He then placed the moulds in the fridge to set for 1-2 hours.