Gingersnap Pumpkin Pie is a spicy version of the all time favorite pumpkin pie.
1-3/4 cup gingersnap cookie crumbs
2-1/2 tablespoons melted butter
2 tablespoons sugar
1-1/2 cup canned pumpkin
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 12-ounce can evaporated milk
Preheat oven to 325 degrees
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Pour into crust. Bake at 325 degrees for 1 hour. Let cool. Refrigerate to chill.
Dissolve gelatin in water, then stir into pumpkin mixture and let cool completely.
Note: The pie will be watery when it is removed from the oven and will set as it cools.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 315; Total Fat: 11.9g; Cholesterol: 76mg; Sodium: 356mg; Carbohydrates: 47.4g; Fiber: 1.8g; Protein: 6.2g
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