Gingersnap Pumpkin Pie Recipe
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Gingersnap Pumpkin Pie

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

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (26)

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

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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: 315 | Total Fat: 11.9g | Cholesterol: 76mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 22, 2011 by RebeccaJane   view full review
I noticed that quite a few people complained that the pie was watery, that the crust was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 1, 2003 by JENNIFERLYNN2   view full review
I love this recipe. I was just about to add it but see someone already did. I changed the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by TGSE   view full review
When baking this pie, note that it is watery when it is removed from the oven and will set as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 3, 2003 by JEKURS   view full review
I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by ERRANDRUNNER   view full review
Very good. A nice twist on traditional pumpkin pie.
The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by MELANI   view full review
gingersnap crust becomes soggy and blends in with the pumpkin
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 26, 2004 by Busy Healthy Cook   view full review
So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by SJWOO   view full review
Smooth and creamy. The gingersnap crust was a popular alternative.
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by SPARRKER   view full review
It's O.k. Crust is soggy but edible. Needs more spices added to the filling. I prefer the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on May 2, 2003 by PATRICIA K   view full review
Everyone loved this pumpkin pie, even those who aren't usually pumpkin pie fans. The...

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