Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie
Special Recipe : Gingersnap Pumpkin Pie

Summary

Gingersnap Pumpkin Pie

A spicy version of the all time favorite pumpkin pie.

Servings 0}

Integrated

  • 1u20093/4 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 large eggs eggs
  • 1 (12 fluid ounce) can evaporated milk

Directions

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

  2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes.Cool completely.

  3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.

  4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Per Serving:

  • 315.5 calories
  • protein 6.2g 12% DV
  • carbohydrates 47.4g 15% DV
  • fat 11.9g 18% DV
  • cholesterol 69.7mg 23% DV
  • sodium 355.8mg 14% DV.

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