Pumpkin Pie | Recipe Cart
Pumpkin Pie with gingersnap crust and creamy filling. Easy recipe with detailed steps. Perfect for fall! Prep in 25 min, bake 100 min total. Serve up comfort and warmth this season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Food processor
- Glass pie dish
- Half-sheet pan
- Saucepan
- Mixing bowl
- Whisk
- Cooling rack
- Pie dish
- Kitchen torch
- Oven
- Stove
- Measuring cup
- Spoon
- Spatula
- Pulse
- Kitchen scale
- Chef's knife
- Cutting board
- Plate
- Oven mitt
Ingredients
- 170 grams gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons unsalted butter, melted
- 1 (16-ounce) can pumpkin puree
- 1 cup half-and-half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 5 teaspoons light brown sugar
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