About this recipe:This is a delicious no bake pumpkin pie.
1 (23cm) prepared digestive biscuit base
1 (7g) sachet gelatine
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (397g) tin condensed sweetened milk
2 eggs, beaten
400g pumpkin puree
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Method Prep:10min › Cook:10min › Extra time:3hr › Ready in:3hr20min
In a heavy saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatine dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into prepared digestive biscuit base. Chill for at least 3 hours before serving.
You can find tinned 100% pumpkin puree online or in specialty shops. You can also make your own with this recipe.
I sieved the mixture into the case to get rid o any bits of gelatine which hadn't dissolved. Made it really nice and smooth. Also works well with some pecans and graham crackers mixed into the base mixture. - 14 Nov 2010