Description
Pumpkin Pie with Gingersnap Crust is a delightful twist on the classic dessert, combining the warm flavors of spiced pumpkin filling with a crunchy gingersnap cookie crust. This irresistible treat is perfect for fall gatherings or cozy nights at home. With its easy preparation and striking presentation, it promises to impress your family and friends, making every occasion memorable.
Ingredients
Scale
- 24 gingersnap cookies (crushed)
- 6 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar (for crust)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). In a food processor, crush gingersnap cookies and mix with melted butter and sugar.
- Press mixture evenly into a pie dish. Bake for about 10 minutes until golden brown.
- While cooling, whisk together pumpkin puree, heavy cream, eggs, sugar, and pumpkin pie spice until smooth.
- Pour filling into the crust and bake for 45-50 minutes or until set but slightly jiggly in the center. Allow to cool before slicing.
- Serve with whipped cream or vanilla ice cream if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 93g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg