Pumpkin Pie with Gingersnap Crust Recipe

Name: Pumpkin Pie with Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gingersnap crumbs fine; 1/4 cup powdered sugar; 6 tablespoons butter melted; 1/2 teaspoon cinnamon ground; 2 large eggs; 16 ounces pumpkin puree (canned); 1/2 cup brown sugar; 1/4 cup sugar granulated; 1/4 teaspoon salt; 1 teaspoon ginger ground; 1 1/2 teaspoons cinnamon ground; 1/4 teaspoon cloves ground; 1 cup evaporated milk; ⅓ cup milk

Servings: persons

1 1/2 cups gingersnap crumbs fine
1/4 cup powdered sugar
6 tablespoons butter melted
1/2 teaspoon cinnamon ground
2 large eggs
16 ounces pumpkin puree (canned)
1/2 cup brown sugar
1/4 cup sugar granulated
1/4 teaspoon salt
1 teaspoon ginger ground
1 1/2 teaspoons cinnamon ground
1/4 teaspoon cloves ground
1 cup evaporated milk
⅓ cup milk

1
To prepare the crust: Prepare the crumbs in a food processor and transfer to a bowl.
2
With a fork, mix in the powdered sugar, butter and cinnamon.
3
Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan.
4
Bake in a preheated 325-degree oven 5 minutes.
5
Cool 10 minutes on a rack.
6
To prepare the filling: In a large bowl whisk the eggs lightly to break up.
7
Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk.
8
Mix well until smooth but do not overbeat.
9
Pour the filling into the crust and bake in a preheated 350-degree oven about 45 minutes, or until set.
10
Cool on a rack.
11
Refrigerate the pie and bring out of refrigeration 1 hour before serving.
12
(Serve the pie with whipped cream if desired.)

533

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 14 ingredients. The key ingredients include: 1 1/2 cups gingersnap crumbs fine, 1/4 cup powdered sugar, 6 tablespoons butter melted, 1/2 teaspoon cinnamon ground, 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.

Pumpkin Pie with Gingersnap Crust

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