About this recipe: 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.
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)