How To make Pumpkin Pie with Gingersnap Crust
crust:
1 1/2 c Fine gingersnap cookie; crum
-bs 1/4 c Powdered sugar
6 tb Butter; melted
1/2 ts Ground cinnamon
filling:
2 Eggs
1 (16-oz) can pumpkin
1/2 c Brown sugar
1/4 c Granulated sugar
1/4 ts Salt
1 ts Ground ginger
1 1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 c Evaporated milk
1/3 c Milk
1. To prepare the crust: Prepare the crumbs in a food processor and
transfer to a bowl. With a fork, mix in the powdered sugar, butter and cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5 minutes. Cool 10 minutes on a rack.
2. To prepare the filling: In a large bowl whisk the eggs lightly to break
up. Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk. Mix well until smooth but do not overbeat. 3. Pour the filling into the crust and bake in a preheated 350-degree oven
about 45 minutes, or until set. Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving. (Serve the pie with whipped cream if desired.) Data per serving: Calories 260, Protein 4g, Fat 13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat
5g, Polyunsaturated fat 1g, Cholesterol 74mg.
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How To make Pumpkin Pie with Gingersnap Crust's Videos
How to fix PUMPKIN PIE with Ginger Snap Cookie Crust | Thanksgiving Desserts
I’m making a pumpkin pie and using Ginger snap cookies for the crust. I also use cream cheese in my pie filling. Hope you give a try. It’s delicious. Thank you so much for watching.
#pie
#pumpkin
#fall
Recipe
8 ounces of Ginger snap cookies
4 tbsp. of butter melted
8 oz. cream cheese soften
1/2 cup dark brown sugar
2 cups of pumpkin puree
1 can sweetened condensed milk
2 eggs
2 tsp of cinnamon
1 tsp of pumpkin pie spice
1 tbsp. of vanilla
bake at 350 for 45 minutes... cool and top with whip cream.....
refrigerate
How To Make WORLD'S BEST PUMPKIN PIE! Easy Step By Step By Double Stop Bake Shop
#pumpkinpie #pumpkin #baking #bestrecipe #pie #easyrecipe #whippedcream #pumpkinspice
If you liked this video, watch my great uncle's DINER PUMPKIN PIE - 1940's Recipe!
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Take a bite of this smooth, luscious pumpkin pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes!
For a printable recipe, visit my website:
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Glass Pie Plate (9.5 in.)
KitchenAid Cordless Hand Mixer
Stainless Steel Measuring Cups
Parchment Paper
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Pumpkin Chocolate Pie With Gingersnap Crust - Homebody Eats
If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.
#pumpkingpie #pierecipe
FULL PIE RECIPE:
3 INGREDIENT GINGERSNAP CRUST:
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USED IN THIS VIDEO:
- 9 inch Pie Plate:
- Mixing Bowls:
- Silicone Spatula:
- Whisk:
- Cooling Rack:
- Y Shaped Peeler:
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Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Recipe Link:
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Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes:
Pumpkin Pie With Gingersnap Crust Recipe
recipe for Pumpkin Pie With Gingersnap Crust
Cream Cheese Pumpkin Pie & Gingersnap Crust | Bessie Bakes | the perfect fall dessert
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has a creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
The problem with traditional pumpkin pie is that it can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust.
And pumpkin on its own tastes quite flat. You really need to add a good balance of spices to wake up the flavor in pumpkin pie, which this filling and gingersnap crust provide.
It’s best served CHILLED as the filling and crust just taste better this way. Served with fresh whipped cream!!
Get the full recipe and instructions here:
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Chapters:
00:00 Intro
00:07 Making the Crust
01:00 Forming the Pie Shell
01:37 Making the Pie Filling
02:42 Filling the Pie Shell
02:56 Bake the Pie!
03:03 Trying the Pie
03:17 Outro
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