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Pumpkin Pie with Gingersnap Crust Recipe

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This recipe for Pumpkin Pie with Gingersnap Crust is from Cheers to Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of ginger snap cookies, crushed
1/3 cup sugar
1/4 tsp. ginger
6 tbsp. butter, melted
2 cups pumpkin pie puree (15 oz.)
2 eggs
1/2 cup heavy cream
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
Directions:
Directions:
1. Mix gingersnaps, sugar, ginger, and butter together. Press to the bottom of a pie plate.
2. Bake at 350º until light golden brown (8 to 10 minutes)
3. Mix together remaining ingredients, and pour over crust.
4. Bake at 350º until filling is set (35 to 45 minutes)

 

 

 

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