Search
by Ingredient

Pumpkin Pie with Gingersnap Crust

StarStarStarHalf starEmpty star

Your rating

Pumpkin Pie with Gingersnap Crust

The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups gingersnap crumbs
fine
*
¼ cup powdered sugar
Camera
6 tablespoons butter
melted
Camera
½ teaspoon cinnamon
ground
Camera
Filling
2 large eggs
Camera
16 ounces canned pumpkin purée
Camera
½ cup brown sugar
* Camera
¼ cup sugar
granulated
Camera
¼ teaspoon salt
Camera
1 teaspoon ginger
ground
Camera
1 ½ teaspoons cinnamon
ground
Camera
¼ teaspoon cloves
ground
Camera
1 cup evaporated milk
Camera
cup milk
Camera

Ingredients

Amount Measure Ingredient Features
Crust
355 ml gingersnap crumbs
fine
*
59 ml powdered sugar
Camera
9E+1 ml butter
melted
Camera
2.5 ml cinnamon
ground
Camera
Filling
2 large eggs
Camera
462.4 ml/g canned pumpkin purée
Camera
118 ml brown sugar
* Camera
59 ml sugar
granulated
Camera
1.3 ml salt
Camera
5 ml ginger
ground
Camera
7.5 ml cinnamon
ground
Camera
1.3 ml cloves
ground
Camera
237 ml evaporated milk
Camera
79 ml milk
Camera

Directions

To prepare the crust:

Prepare the crumbs in a food processor and transfer to a bowl.

With a fork, mix in the powdered sugar, butter and cinnamon.

Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan.

Bake in a preheated 325℉ (160℃) F oven 5 minutes.

Cool 10 minutes on a rack.

To prepare the filling:

In a large bowl whisk the eggs lightly to break up.

Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk.

Mix well until smooth but do not overbeat.

Pour the filling into the crust and bake in a preheated 350-degree oven about 45 minutes, or until set.

Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving.

(Serve the pie with whipped cream if desired.)



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11957% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 117mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 130% Vitamin C 3%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

    Email this recipe