Ingredients:

  • 1 ½ cups, finely crushed Graham Crackers (or 250g Digestive Biscuits)
  • ¼ cup, packed Light Brown Sugar
  • 6 tbsp, melted Unsalted Butter
  • ¼ tsp Fine Sea Salt
  • 8 oz block, softened Full-Fat Cream Cheese
  • 1 cup 100% Pumpkin Puree (Not pumpkin pie filling)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 ½ cups, chilled Heavy Whipping Cream
  • ¼ cup Powdered Sugar (Icing Sugar)
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon
  • ¾ tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Allspice or Cloves (Optional)

Instructions:

  1. Prepare the Crust Ingredients: Combine the crushed graham crackers (or digestives), brown sugar, melted butter, and salt in a bowl. Mix until the mixture resembles wet sand.
  2. Press the Crust: Transfer the mixture to the 9-inch pie dish. Use the bottom of a measuring cup or a flat object to firmly and evenly press the crumbs into the bottom and up the sides of the dish.
  3. Chill: Place the prepared crust in the freezer for a minimum of 30 minutes to set firmly. This prevents sogginess when adding the filling.
  4. Whip the Cream: In a chilled large bowl, use the electric mixer to whip the heavy cream and powdered sugar until firm peaks form. Be careful not to over-whip. Set aside.
  5. Create the Base: In a separate large bowl, beat the softened cream cheese until perfectly smooth and lump-free.
  6. Add Wet Ingredients: Slowly beat in the sweetened condensed milk until fully incorporated and the mixture is silky smooth.
  7. Flavour the Base: Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and allspice/cloves. Mix on low speed until the colour is uniform, scraping down the sides as needed.
  8. Fold the Cream: Gently fold the reserved whipped cream into the pumpkin mixture in three additions, using a rubber spatula. Use an under-and-over motion to keep as much air in the mixture as possible. Stop mixing the moment the streaks of cream disappear.
  9. Fill and Smooth: Pour or spoon the lightened pumpkin filling into the chilled crust. Use the spatula to smooth the top.
  10. Freeze: Cover the pie dish tightly with cling film (plastic wrap) and freeze for a minimum of 4 hours, or preferably overnight, until solid.
  11. Thaw Before Serving: Remove the pie from the freezer 15–20 minutes before serving. Garnish with whipped cream and cinnamon just before slicing.