Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

"A spicy version of the all time favorite pumpkin pie."
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Ingredients

1 h 30 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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Reviews

Read all reviews 32
  1. 39 Ratings

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Most helpful positive review

I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies...

Most helpful critical review

gingersnap crust becomes soggy and blends in with the pumpkin

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I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies...

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I nev...

When baking this pie, note that it is watery when it is removed from the oven and will set as it cools. The flavor is good, but the texture a little thick; next time I will omit the cornstarch....

I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some vanilla wafer crumbs with it and it worked fine. I certainly will make it again.

I used only the gingersnap crust portion of this recipe (I have my own pumpkin pie filling recipe), and it was fantastic! I did need to add an additional Tbl of butter to the crust to make it p...

gingersnap crust becomes soggy and blends in with the pumpkin

Very good. A nice twist on traditional pumpkin pie.

So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said they preferred by far to traditional Pumpkin Pie. I used only 2 T. butter and baked my crust about 1...

I am not a pumpkin pie fan, but the holidays mean I have to offer it. The first time I made this, I mistakenly bought pumpkin pie filling instead of plain pumpkin, so I used the recipe on the L...

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