Ginger pumpkin pie

    5 hours 30 min

    A ginger nut biscuit base is topped with a lightly spiced, sweet pumpkin filling, before being baked to perfection. Serve chilled with whipped cream for dessert.

    51 people made this

    Serves: 8 

    • 160g ginger nut biscuits, crushed into crumbs
    • 35g unsalted butter, melted
    • 2 tablespoons caster sugar
    • 375g pumpkin puree
    • 165g dark brown soft sugar
    • 1 tablespoon cornflour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 350ml evaporated milk

    Prep:30min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr30min 

    1. Preheat oven to 170 C / Gas 3.
    2. Combine biscuit crumbs, sugar and butter in a 23cm quiche dish. Press into bottom and sides. Bake for 5 minutes. Cool completely.
    3. Combine pumpkin puree, dark brown soft sugar, cornflour, cinnamon, nutmeg, salt, vanilla, eggs and evaporated milk. Blend with wire whisk until combined.
    4. Pour into biscuit base. Bake at 170 C / Gas 3 for 1 hour. Let cool. Refrigerate to chill.

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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    Great taste and pretty quick to make - if you're not making your own puree from scratch. I personally prefer more of a base so would do 200g biscuits and a little more butter to compensate. I buy Tesco own brand and they're sugary enough without extra caster sugar. Made the error of having the oven a little too hot so did get some brown spots on top but still tasted great. Will probably swap out the brown sugar and evaporated milk next time; using sweetened condensed milk instead. Would also recommend using 2 egg whites but 1 or 1 and a half egg yolks rather than 2.  -  25 Oct 2015


    Tasted good first time in making a pumpkin pie, looked ok also  -  17 Nov 2015


    I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies are sweet enough already, and the sugar is what caused the crust to burn for some people. Also, I used a package of cream cheese instead of the can of evaporated milk, so that it would not be soggy. Finally, I have found from experience, that if I ever use any number but 3 eggs when a pie requires them, that I will be sorry, so I made it with 3. It turned out phenomenal! The crust was crispy and sticky like candy, and buttery too. The combination of ginger and pumpkin was just so wonderful, it took me right back to my childhood and made me feel all euphoric and happy.  -  21 Aug 2011  (Review from Allrecipes US | Canada)