On a floured surface, roll out the dough to a 13-inch disk; line a pie pan, and cut away excess on the edges. Pour the pumpkin filling ... caramel sauce and sweet cream. (Recipes below).

Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases.