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Gingersnap Pumpkin Pie

By: Deanna  
"A spicy version of the all time favorite pumpkin pie."

Rating: This weblink has been rated 29 times with an average star rating of 4.2 Read Reviews (22)

Rate/Review | 826 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 1 1/2 cups canned pumpkin
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 fluid ounce) can evaporated milk

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 252 | Total Fat: 8.4g | Cholesterol: 62mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by JENNIFERLYNN2 
I love this recipe. I was just about to add it but see someone already did. I changed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by TGSE 
When baking this pie, note that it is watery when it is removed from the oven and will set as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by JEKURS 
I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by ERRANDRUNNER 
Very good. A nice twist on traditional pumpkin pie. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by MELANI 
gingersnap crust becomes soggy and blends in with the pumpkin MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by SJWOO 
Smooth and creamy. The gingersnap crust was a popular alternative. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by SPARRKER 
It's O.k. Crust is soggy but edible. Needs more spices added to the filling. I prefer the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2004 by Busy Healthy Cook 
So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by PATRICIA K 
Everyone loved this pumpkin pie, even those who aren't usually pumpkin pie fans. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by DEUCEWYNES 
This recipe had the "pumpkin haters" in my family asking when I was making pumpkin pie again. ... MORE

 
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