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Pumpkin Pie with Gingersnap Crust Recipe

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This recipe for Pumpkin Pie with Gingersnap Crust is from Gary's Cookbook, 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:  
A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!
-For the gingersnap crust:
1 1/2 cups gingersnap cookie crumbs (gluten-free for gluten-free)
6 Tbs unsalted butter, melted
-For the pumpkin pie:
2 cups pumpkin puree (or 1 15oz can pumpkin puree)
2 eggs
3/4 cup brown sugar
1/4 cup maple syrup (or more brown sugar)
1 1/2 cups heavy cream (or 1 12oz can evaporated milk)
1 tsp vanilla extract (optional)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Directions:
Directions:
-For the gingersnap crust:
Mix the gingersnap crumbs and melted butter and press them into the bottom of a 9-10 inch diameter pie plate.
Bake in a preheated 350F/180C oven until lightly golden brown, about 8-12 minutes, before setting aside to cool.
-For the pumpkin pie:
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.
Let cool completely before enjoying or storing in the fridge until chilled.
Option: Use a butter pie crust (unbaked)!
Option: Add 2 tablespoons bourbon to the filling!
Option: Replace the maple syrup with caramel sauce!
Option: Top with caramel sauce!
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
The gingersnap crust sorta caramelizes and adds spices for flavor which I prefer in a pumpkin pie. I get gingersnap cooks at the $1 store - Gary 10/15/2020

 

 

 

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