Dessertsclosetcooking
Pumpkin Pie with Gingersnap Crust
A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Mix the gingersnap crumbs and melted butter and press them into the bottom of a 9-10 inch diameter pie plate.
2
Bake in a preheated 350F/180C oven until lightly golden brown, about ⏱️ 8-12 minutes, before setting aside to cool.
3
Mix the pumpkin puree, eggs, brown sugar, maple syrup, cream, vanilla extract, cinnamon, ginger, nutmeg and cloves, pour into the pie crust and bake in a preheated 350F/180C oven, until a toothpick pushed into the center comes out clean, about ⏱️ 45-55 minutes.
pumpkin puree (or 1 15oz can pumpkin puree)2 cupseggs2vanilla extract (optional)1 teaspooncinnamon1 teaspoon
4
Let cool completely before enjoying or storing in the fridge until chilled.
Nutrition Facts
calories
Calories 348
fat Content
Fat 23g
fiber Content
Fiber 2g
sugar Content
Sugars 21g
sodium Content
Sodium 176mg
protein Content
Protein 3g
trans Fat Content
Trans 0.2g
cholesterol Content
Cholesterol 82mg
carbohydrate Content
Carbs 33g
saturated Fat Content
Saturated 11g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...