Ingredients
Serves: 82 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
Prep:30 mins | Cook:5 hours1. 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.