About this recipe:A rich and creamy, no-bake pumpkin pie. A digestive biscuit base is topped with a layer of sweetened cream cheese, then a layer of spiced pumpkin mix. Serve with whipped cream, if desired.
Makes: 8 - 10 servings
115g cream cheese, softened
1 tablespoon milk
1 tablespoon caster sugar
200g double cream, whipped
1 (23cm) prepared digestive biscuit base
250ml cold milk
200g instant vanilla pudding mix, such as Angel Delight
425g pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
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Method Prep:20min › Extra time:4hr chilling › Ready in:4hr20min
In a large bowl, whisk together cream cheese, 1 tablespoon of milk and sugar until smooth. Gently stir in cream. Spread onto the biscuit base.
Pour 250ml milk into large bowl and thoroughly mix in pudding mix, pumpkin puree, cinnamon, ginger and cloves. When thickened, spread over cream cheese layer.