Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

29 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Deanna
Recipe by  Deanna

“A spicy version of the all time favorite pumpkin pie.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

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Reviews (29)

Rate This Recipe
RebeccaJane
74

RebeccaJane

I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies are sweet enough already, and the sugar is what caused the crust to burn for some people. Also, I used a package of cream cheese instead of the can of evaporated milk, so that it would not be soggy. Finally, I have found from experience, that if I ever use any number but 3 eggs when a pie requires them, that I will be sorry, so I made it with 3. It turned out phenomenal! The crust was crispy and sticky like candy, and buttery too. The combination of ginger and pumpkin was just so wonderful, it took me right back to my childhood and made me feel all euphoric and happy.

JENNIFERLYNN2
42

JENNIFERLYNN2

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I never know what to do with the little bit of "extra" so I tried adding it. The pie came out great. I also add 1/2 tsp. ground ginger and substitute cloves for the nutmeg. My husband loves this too. He commented that the top tastes just a regular pumpkin pie, but that the crust is so much more flavorful. Well, I'm off to make one!

TGSE
21

TGSE

When baking this pie, note that it is watery when it is removed from the oven and will set as it cools. The flavor is good, but the texture a little thick; next time I will omit the cornstarch. It is not my favorite, but my family and guests loved it, so I will probably make it again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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