Gingersnap Pumpkin Pie Recipe Tasteofhome Com
Indulge in the warm, spiced flavors of fall with this irresistible Gingersnap Pumpkin Pie recipe. Featuring a unique gingersnap cookie crust that adds a delightful crunch and a hint of molasses-like sweetness, this pie takes the classic pumpkin dessert to a whole new level. The creamy pumpkin filling, made with pumpkin puree, sweetened condensed milk, and a medley of cozy spices like cinnamon, ginger, and nutmeg, creates a perfectly velvety texture and rich flavor. Quick and easy to prepare with just 20 minutes of prep time, this pie is ready to impress after a short bake and chill time. Perfect for Thanksgiving or any autumn gathering, serve it with a dollop of whipped cream for a show-stopping dessert everyone will love. Keywords: Gingersnap Pumpkin Pie, pumpkin pie recipe, fall dessert, gingersnap crust, Thanksgiving dessert.
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Recipe Information
Ingredients
- 1.5 cups Gingersnap cookies (crumbled)
- 0.25 cups Unsalted butter (melted)
- 0.25 cups Granulated sugar
- 1.75 cups Pumpkin puree
- 14 ounces Sweetened condensed milk
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (177°C).
In a medium bowl, mix together the crumbled gingersnaps, melted butter, and granulated sugar until well combined.
Press the gingersnap mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling into the pre-baked gingersnap crust, spreading it out evenly with a spatula.
Bake the pie in the oven for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill for at least 2 hours before serving.
Serve slices of the pie with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 44.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
