Gingersnap-Pear Pumpkin Pie Recipe

Name: Gingersnap-Pear Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gingersnap crumbs (8 oz.); 4 Tbs. butter or margarine, melted; 2 15-oz. cans pear halves in juice, drained (810 halves); 1 large egg; 2 Tbs. sugar; 1/2 cup pumpkin or squash puree; 1/4 cup creme fraiche; 1/4 cup milk; 1/4 tsp. ground ginger; 1/4 tsp. ground cinnamon; 1 pinch ground nutmeg

Servings: persons

2 cups gingersnap crumbs (8 oz.)
4 Tbs. butter or margarine, melted
2 15-oz. cans pear halves in juice, drained (810 halves)
1 large egg
2 Tbs. sugar
1/2 cup pumpkin or squash puree
1/4 cup creme fraiche
1/4 cup milk
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1 pinch ground nutmeg

1
Preheat oven to 350F.
2
Stir together gingersnap crumbs and butter in bowl until crumbs are moistened.
3
Press mixture onto bottom and up sides of 9-inch pie dish.
4
Place dish on baking sheet, and bake 10 minutes.
5
Cool 20 minutes.
6
Arrange pears core side down in piecrust.
7
Whisk together egg and sugar in medium bowl.
8
Whisk in pumpkin puree, then creme fraiche, milk, ginger, cinnamon, and nutmeg.
9
Pour mixture around pears in crust.
10
Bake pie 30 to 35 minutes, or until tip of knife inserted in center comes out clean.
11
Cool completely before serving.

1053

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups gingersnap crumbs (8 oz.), 4 Tbs. butter or margarine, melted, 2 15-oz. cans pear halves in juice, drained (810 halves), 1 large egg, and more.

Yes, Gingersnap-Pear Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap-Pear Pumpkin Pie

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