GINGERSNAP PUMPKIN PIE
I initially cooked the crust, but am thinking that pouring pumpkin filling over the crust and cooking together would work better Also should use a deep pie dish..lol I used my homemade pumpkin and just used a can of evap milk, but a canned filling recipe works just as well
Provided by Christine Yandell
Categories Pies
Time 1h
Number Of Ingredients 4
Steps:
- 1. preheat oven to 350 grind up enough gingersnap cookies to make 1 1/2 cups. melt the butter and add to cookie mixture, toss with fork until well mixed pour into a deep pie dish and press to form a crust, just like you would for a cheesecake
- 2. take pumpkin mixture, whether you use homemade or canned filling: in which just follow your directions to make, and mix with eggs and evap milk until well blended pour into prepared pie pan and place on cookie sheet in case of overflow in oven
- 3. place in oven and cook for 45mins, i've found that just placing in oven and not changing temp makes for a better pie, or until an inserted toothpick comes out clean, everyone's oven cooks differently ;) cool, and serve
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Basimise Pady
[email protected]This is my new favorite pumpkin pie recipe. It's so easy to make and it always turns out perfectly.
Salmankhan France
[email protected]I've never made a pumpkin pie before, but this recipe was easy to follow and the pie turned out perfect.
fazal sattar sherpalam swat
[email protected]This pie is the perfect fall dessert. It's warm, comforting, and delicious.
Uzzih Chinaza
[email protected]I'm not sure what I did wrong, but my pie turned out really dense.
Nathaly Zuniga
[email protected]I made this pie for a potluck and it was a huge hit. Everyone raved about it.
SHIRIN ALI
[email protected]This pie was a bit too sweet for my taste.
Ansar Abbas Kamlana
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The gingersnap crust was a nice touch.
Dad Banger
[email protected]I was disappointed with this pie. The crust was too crumbly and the filling was too runny.
Khadija Akhlaque
[email protected]This pie is so good! I'll definitely be making it again and again.
Ndjoraa Miriam Rukero Munamava
[email protected]The instructions were a bit confusing, but the pie turned out great in the end.
Albert Pimentel
[email protected]I've made this pie several times and it's always a crowd-pleaser. The gingersnap crust is especially popular.
norol Islam
[email protected]This pie is absolutely stunning! I can't wait to try it.
Jutt Yaar
[email protected]I found the pumpkin filling to be a bit bland. I added some extra spices and it was much better.
Jeremy McGregory
[email protected]This pie is so festive and perfect for fall. I love the combination of flavors.
Andri Ilyas
[email protected]I used a store-bought gingersnap crust to save time and it worked out great. The pie was a big success at my Thanksgiving dinner.
OMOR Hasan
[email protected]The gingersnap crust was a bit too hard for my liking, but the pumpkin filling was delicious.
Nakedi Kgomommu
[email protected]Easy to follow recipe and the pie turned out amazing! Thanks for sharing!
Molly Grace Harmon
[email protected]This pie was a hit! The gingersnap crust was a delightful surprise and paired perfectly with the pumpkin filling. I'll definitely be making this again.