Best ever pumpkin pie with stem ginger cream

Ingredients

• 1 small pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
• 2 large eggs and 1 egg yolk
• 170g can evaporated milk
• 140g golden caster sugar
• 2 tbsp ginger syrup (from a jar of stem ginger)
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ whole nutmeg grated
• pinch of ground cloves
• 2 tsp vanilla extract or paste
• 50g pumpkin seeds (dried seeds from a pack are best here)
• 300g pack ginger nut biscuits
• 2 balls stem ginger roughly chopped
• 85g butter melted
• 25g pumpkin seeds (dried seeds from a packet are best here)
• 100g golden caster sugar
• 2 tbsp ginger syrup (from a jar of stem ginger)
• 200ml whipping or double cream

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