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Gingersnap Pumpkin Pie

Cost $8, save $12

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Crust

    • 1 ¾ cups gingersnap cookie crumbs
    • 🧈 2 ½ tablespoons unsalted butter, melted
    • 2 tablespoons white sugar

  • Filling

    • 1 ½ cups pumpkin puree
    • 1 (12 fluid ounce) can evaporated milk
    • ¾ cup packed brown sugar
    • 🥚 2 large eggs
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 🧂 ¼ teaspoon salt

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C).

2

Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.

3

Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.

4

Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.

5

Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.

NUTRIENTS

Per 1 serving

🔥

315

Calories

  • 6g
    Protein
  • 47g
    Carbs
  • 12g
    Fats

💡 Tips

Chill the pie for best texture before serving to enhance the flavor.For a crunchier crust, choose thicker gingersnap cookies.Serve with whipped cream for added delight during the holidays.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.