How to Make Gingersnap Pumpkin Pie - A Step-by-Step Guide

Are you looking for a delectable dessert to serve at your next holiday gathering? Look no further than this amazing Gingersnap Pumpkin Pie recipe. This twist on the classic pumpkin pie takes the traditional flavors of fall and spices them up with a crunchy gingersnap crust that will leave your taste buds begging for more.

As the weather gets cooler and the leaves begin to change, there's no better time to embrace the cozy flavors of pumpkin and warming spices. This Gingersnap Pumpkin ...

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
  • Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.
  • Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.
  • Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.
  • Nutrition

    315 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 70mg
    • Sodium: 319mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 168mg
    • Iron: 2mg
    • Potassium: 300mg