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Gingersnap Pumpkin Pie Recipe

Recipe by: 106a802496d678ba

"A spicy version of the all time favorite pumpkin pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Preheat oven to 325 degrees F (165 degrees C).
  • 2Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • 3Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • 4Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Ingredients
  • 8 servings
  • 315 cals
  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 1 1/2 cups canned pumpkin
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 fluid ounce) can evaporated milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    315
    16%
  • Fat:
    11.9
    18%
  • Carbs:
    47.4
    15%
  • Protein:
    6.2
    12%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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