Gingersnap Pumpkin Pie Recipe

Name: Gingersnap Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 1/2 c. canned pumpkin; 3/4 c. packed brown sugar; 2 tsp. shredded orange peel; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1/2 c. milk; 1 (5 oz.) can evaporated milk; 1/4 c. orange liqueur; 10-inch baked Gingersnap Crust

Servings: persons

3 eggs
1 1/2 c. canned pumpkin
3/4 c. packed brown sugar
2 tsp. shredded orange peel
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. milk
1 (5 oz.) can evaporated milk
1/4 c. orange liqueur
10-inch baked Gingersnap Crust

1
Preheat oven to 425u00b0.
2
In large mixing bowl, beat together eggs, pumpkin, brown sugar, orange peel, salt and spices at medium speed until blended.
3
Gradually beat in milk, evaporated milk and orange liqueur at low speed.
4
Pour into baked gingersnap crust. Fold narrow strips of foil around edge to prevent burning.
5
Bake for 10 minutes.
6
Reduce heat to 350u00b0 and bake for 40 to 50 minutes or until center is still a bit soft but the rest of pie is set. Refrigerate leftovers.

524

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 13 ingredients. The key ingredients include: 3 eggs, 1 1/2 c. canned pumpkin, 3/4 c. packed brown sugar, 2 tsp. shredded orange peel, and more.

Yes, Gingersnap 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 Pumpkin Pie

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