The best delicious Gingersnap Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingersnap Pumpkin Pie recipe today!
Hello my friends, this Gingersnap Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Gingersnap Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Gingersnap Pumpkin Pie.
What Makes This Gingersnap Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingersnap Pumpkin Pie.
Ready to make this Gingersnap Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 3/4 c Gingersnap cookie crumbs
2 1/2 tb Melted butter
2 tb Sugar
1 1/2 c Pumpkin puree
3/4 c Brown sugar
1 tb Cornstarch
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
1/4 ts Nutmeg
2 Eggs
1 12 oz. can evaporated milk
Directions: In a small bowl combine the cookie crumbs, butter and sugar.
Blend until moist. Spray a 9″ pie plate with cooking spray and then press
the cookie crumb mixture into pie plate and up the sides . Bake at 325
degrees for 5 minutes. Remove and let cool completely. In a large mixing
bowl, combine the pumpkin puree, brown sugar, cornstarch, cinnamon,
vanilla, salt, nutmeg, eggs, and evaporated milk. Blend with a whisk until
well combined. Pour into the baked crust. Bake at 325 degrees for 1 hour or
until set up and firm. Cool and refrigerate to chill.
Yields
1 servings
Leave a Reply