Gingersnap Pumpkin Pie recipe

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Ingredients

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Nutrition Info

315.5 calories
carbohydrate: 47.4 g
cholesterol: 69.7 mg
fat: 11.9 g
fiber: 1.8 g
protein: 6.2 g
saturatedFat: 5.8 g
servingSize: -
sodium: 355.8 mg
sugar: 36.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

  3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.

  4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Recipe Yield

1 9-inch pie

Recipe Note

A spicy version of the all time favorite pumpkin pie.

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