Pumpkin Gingerbread Pie – a delicious recipe with pumpkin, sugar, pumpkin pie spice, egg, light cream, gingerbread mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
3
In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
4
Add egg.
5
Beat lightly with a rotary beater or fork just until combined.
6
Gradually stir in half-and-half, mix well.
7
Prepare gingerbread mix according to package directions.
8
Pour batter into prepared pie plate or dish.
9
Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
10
Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
11
Cool slightly.
12
Serve warm or at room temperature with whipped cream, if desired.
223
kcal
Calories
13
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup canned pumpkin, 1/3 cup sugar, 1 teaspoon pumpkin pie spice, 1 slightly beaten egg, and more.
Yes, Pumpkin Gingerbread 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.
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