Sarah Nelson’s Thanksgiving Pumpkin Pie


Crumb base

250g Grasmere Gingerbread® crumbs, or enough to cover the bottom and sides of your tin. 


150g brown sugar

1 tbsp Sarah Nelson's Pumpkin Spice mix

½ tsp salt

2 eggs

1 can (15 oz) pumpkin puree

1 can (12 fl oz) evaporated milk


  1. Preheat oven to 175 °C
  2. Pour the Grasmere Gingerbread crumbs® into a pie pan and use the back of a spoon to press firmly into the base and around the sides.
  3. Bake for 10 minutes and remove from the oven to cool.
  4. In a large bowl, combine the sugar, pumpkin spice mix and salt. Add the eggs and puree and whisk to combine.
  5. Next, slowly add the evaporated milk and whisk until fully combined.
  6. Pour the filling into the base and bake for 45-60 minutes, or until the pie is set but still has a slight wobble in the middle. (You might not need all of the filling)
  7. Allow to cool completely and then serve with vanilla ice cream or whipped cream.