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Ginger Snap Pumpkin Pie Recipe

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This recipe for Ginger Snap Pumpkin Pie is from Family And Friends Book Of Recipes, 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:  
CRUST
3 c. ginger snap crumbs
⅔ c. butter, melted
1½ tsp. almond extract
1½ tsp. cinnamon

FILLING
15 oz can pure pumpkin
6 oz. cream cheese, softened
3 eggs
½ c. white sugar
½ c. brown sugar
1½ tsp. cinnamon
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. nutmeg
¼ tsp. cloves
¾ c. evaporated milk
Directions:
Directions:
Preheat oven to 350º

CRUST: Pulse ginger snaps in a food processor until crumbs form. Add melted butter, almond extract and cinnamon. Mix well. Press evenly into pie plate.
Bake for 8 minutes. Cool before adding filling.

FILLING: Blend pumpkin and cream cheese together until smooth. Add remaining ingredients and mix well. Pour filling into cooled ginger snap pie shell. Either use pie crust protector, or loosely form aluminum foil around the crust to prevent over browning/burning.

Bake for 45 minutes, remove pie crust protector/foil, and bake for 15-25 minutes or until the center is set.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes prep
Personal Notes:
Personal Notes:
Worth the fuss.

 

 

 

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