Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.

Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
316 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Step 3
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Step 4
Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup packed brown sugar
  • 1 ½ cups canned pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon cornstarch
  • 1 ¾ cups gingersnap cookie crumbs
  • 2 ½ tablespoons butter, melted

Categories

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