No-bake pumpkin pie with gingery crust

    5 hours 30 minutes

    This is a quick-fix dessert that's packed with beta carotene and fibre.

    2 people made this

    Serves: 8 

    • 2 cups (330 g) fine gingernut biscuit crumbs
    • ¼ cup butter, melted
    • 2 packets (100 g each) instant vanilla pudding mix
    • 1½ cups (375 ml) milk
    • 1⅔ cups (430 g) cooked, puréed pumpkin
    • 1¼ teaspoons cinnamon
    • ¾ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • pecan halves, for garnish (optional)

    Preparation:30min  ›  Cook:5hours  ›  Ready in:5hours30min 

    1. Stir gingernut crumbs and the melted butter in a small saucepan until the crumbs are evenly coated. Lightly press crumb mixture over bottom and side of a 23 cm pie pan.
    2. Whisk pudding mixes and milk in a medium bowl until thick and blended. Stir in pumpkin purée, cinnamon, ginger and nutmeg. Spread evenly over gingernut crust. Garnish top with pecan halves, if using. Cover and refrigerate for at least 5 hours or overnight.

    Helpful hint

    Instead of a whisk, you can use a food processor or blender to combine the filling ingredients for this pie. Short on time? Make the pie even more quickly by using a store-bought, prepared crust.

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    Reviews in English (1)


    This recipe is great for people that are in a hurry. Very fast, very easy. Looks great and of course it tastes great  -  16 Dec 2010