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Pumpkin Pie with Gingersnap Crust

 
Pumpkin Pie with Gingersnap Crust
1.2k

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.

Yield

12

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Low Sodium
 

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
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.)

 

* not incl. in nutrient facts

Reviews

over 5 years

It's another year of Thanksgiving (I mean Canadian Thanksgiving), so it's the time to make a pumpkin pie. This was the first pumpkin pie we made this year, used homemade ginger snap cookies to make the crust, and it was very good.

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.

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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?

 

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