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 Make an Easy Gingersnap Crust!
This easy gingersnap and walnut crumb crust will elevate all your pies to a whole new level!
Find the recipe here:
GINGERSNAP PIE CRUST | 1-Minute Video!
GINGERSNAP PIE CRUST – 1-Minute Video! – Whether you’re making a favourite cheesecake recipe, a tangy lime pie, mini tarts or another sweet treat, let this exceptional GINGERSNAP PIE CRUST be your base.
We also amped up the flavour quotient with this simple pie crust recipe by adding ground ginger into the mix. The results are fabulous – the taste, a sensation.
Here’s how to make a GINGERSNAP PIE CRUST:
INGREDIENTS
2 C of ground gingersnap cookies, approximately 14 cookies
3 T of granulated sugar
1 teaspoon of ground ginger
a pinch of salt
6 T of butter, melted
INSTRUCTIONS
1) Preheat oven to 350°F. Crush and pulse the gingersnap cookies in a food processor to a course-ground consistency.
2) Add the sugar, ground ginger and salt. Mix together gently. Stir in the melted butter and incorporate fully.
3) Transfer this mixture into a 9-inch pie plate. Distribute the mixture out evenly tamping it down gently on the bottom and sides of the plate.
4) Bake in the oven for 10 minutes to set.
5) Continue, using this crust as directed in your favourite pie recipe.
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3 Ingredient Gingersnap Pie Crust - Homebody Eats
Do you love baking up pies from scratch? Add this gingersnap crust to your recipe arsenal! With only three ingredients, gingersnap cookie crust can be used for baked pies, tarts, no-bake cheesecakes, or cream pies. The rich and warm flavors from the gingersnaps give any pie a touch of spice. This versatile recipe is the perfect crumb crust that you'll want to make over and over again!
#gingersnap #piecrust
FULL RECIPE:
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USED IN THIS VIDEO:
- Food Processor:
- 9 inch Pie Plate:
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Thanksgiving Pumpkin Pie with Gingersnap Crust
Take your holiday pie to the next level with this variation that includes a home-baked gingersnap crust, maple bourbon whipped cream and pine nut brittle.
Recipe available at
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!
HERSHEY'S HONEYBEAR BROWNIES
PUMPKIN PIE BARS
My FALL BAKING PLAYLIST
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!
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Ginger Snap Pumpkin Pie (How to Make)
This recipe for Ginger-Snap Pumpkin Pie is taken from Melissa Gilbert's book........My Prairie Cookbook. It's a very tasty recipe that has already become a family favorite. Please feel free to purchase Melissa's book and enjoy some of the amazing recipe's inside as well as read some amazing stories from behind the scenes of Little House on the Prairie! Enjoy!