Description
Pumpkin Pie with Gingersnap Crust combines the warm, comforting flavors of pumpkin and spices with a crunchy, sweet gingersnap crust. This delightful dessert is perfect for autumn gatherings and holiday celebrations, bringing joy and nostalgia to every slice. Its unique twist on the classic pumpkin pie makes it a standout at any table, ensuring your guests will be asking for seconds.
Ingredients
Scale
- 2 cups gingersnap cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup heavy cream
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine crushed gingersnap cookies and melted butter; mix until well combined. Press the mixture into a pie dish to form the crust.
- Bake the crust for about 10 minutes until set; remove from oven.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, heavy cream, and eggs until smooth.
- Pour the filling into the baked crust and bake for 50-60 minutes until set in the center.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg