Pumpkin Pie with Gingersnap Crust
1.4k
The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.
Ingredients
| Crust | |||
| 1 ½ | cups |
gingersnap crumbs
fine |
* |
| ¼ | cup |
powdered sugar
|
|
| 6 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
cinnamon
ground |
|
| Filling | |||
| 2 | large |
eggs
|
|
| 16 | ounces |
canne pumpkin purée
|
|
| ½ | cup |
brown sugar
|
* |
| ¼ | cup |
sugar
granulated |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
ground |
* |
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
* |
| 1 | cup |
evaporated milk
|
|
| ⅓ | cup |
milk
|
|
Directions
To prepare the crust:
Prepare the crumbs in a food processor and transfer to a bowl.
With a fork, mix in the powdered sugar, butter and cinnamon.
Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan.
Bake in a preheated 325℉ (160℃) F oven 5 minutes.
Cool 10 minutes on a rack.
To prepare the filling:
In a large bowl whisk the eggs lightly to break up.
Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk.
Mix well until smooth but do not overbeat.
Pour the filling into the crust and bake in a preheated 350-degree oven about 45 minutes, or until set.
Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving.
(Serve the pie with whipped cream if desired.)
Nutrition Facts
Serving Size 80g (2.8 oz)Amount per Serving
Calories 11957% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
22%
Trans Fat
0g
Cholesterol 54mg
18%
Sodium 117mg
5%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
5%
Sugars g
Protein
5g
Vitamin A 130%
•
Vitamin C 3%
Calcium 6%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
