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Pumpkin Gingersnap Pie
If you enjoy the flavors of gingersnaps and pumpkin this Pumpkin Gingersnap pie is for you!
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings:
8
servings
Author:
Miranda Couse
Ingredients
30
gingersnaps
1
store-bought or homemade pie crust
1 ¼
cups
heavy cream
1
cup
light brown sugar
packed
¼
teaspoon
ground ginger
¼
teaspoon
ground clove
¼
teaspoon
ground nutmeg
1
teaspoon
ground cinnamon
1 15
ounce
can of pumpkin puree
2
eggs
½
teaspoon
maple extract
1
tablespoon
heavy cream
for brushing the crust
Instructions
Preheat oven to 425 degrees.
Add the gingersnap cookies to a food processor and process on high until the gingersnaps are a fine crumb.
Roll out your store-bought pie or homemade pie crust to fit a 9.5 inch pie plate.
Sprinkle 2 T. of gingersnap crumbs on top of the pie crust. Roll out to push the crumbs into the pie crust.
Place the pie crust into the pie plate and crimp the edges.
In a bowl, add in the remaining gingersnap crumbs and 1 and ¼ cups heavy cream. Set aside.
In a separate mixing bowl, add in the light brown sugar, ginger, clove, nutmeg and cinnamon. Stir to combine.
Add in the pumpkin puree and mix with a hand mixer.
Add in the maple extract and eggs one at a time. Mix until incorporated.
Add in the heavy cream and gingersnap crumb mixture that was set aside. Mix until combined.
Pour the filling into the pie crust.
Brush the edges of the crust with the 1 tablespoon of heavy cream.
Place in the oven at 425 for 15 minutes. Reduce the heat to 350 and bake for another 25 - 30 minutes until the pumpkin pie is set.
Place in the fridge to chill before serving. Let it set up for 2 - 4 hours.
Cut and serve.
Nutrition
Calories:
480
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.004
g
|
Cholesterol:
85
mg
|
Sodium:
270
mg
|
Potassium:
320
mg
|
Fiber:
3
g
|
Sugar:
35
g
|
Vitamin A:
9459
IU
|
Vitamin C:
3
mg
|
Calcium:
97
mg
|
Iron:
3
mg