Pumpkin Pie With Gingersnap Crust – a delicious recipe with Crust, cookies, Butter, Filling, Brown sugar, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the butter on a small pan over medium heat. When melted, let it cook for a couple of minutes so it starts browning and smelling a bit nutty. Break the cookies a little bit into the food processor and process until crumbly. Add the butter and pulse again for a second so it all gets wet. Push the mixture into a pie dish using a glass. Let it cool in the refrigerator for 20 minutes and then bake for 15 minutes at 325u00b0F, then take it out to cool.
2
For the filling, combine all of the ingredients and beat by hand until combined. Pour into the crust. Using foil, cover the edges of the crust so it doesn't burn (I forgot). And bake it at 350u00b0 for about 50-55 minutes, until the top is not giggly anymore. Let it cool all the way (or refrigerate overnight) before decorating.
632
kcal
Calories
38
g
Fat
66
g
Carbs
9
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 12 ingredients. The key ingredients include: Gingersnap Crust, 8 ounces Gingersnap cookies (about 36 cookies), 1/4 cup Butter, Filling, and more.
Yes, Pumpkin Pie With Gingersnap Crust 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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