Pumpkin Gingersnap Pie recipe | PCC Community Markets
Pumpkin Gingersnap Pie with crunchy gingersnap crust and creamy pumpkin filling—perfect for holiday gatherings! Vegetarian and nut-free. Serves 8.
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 www.pccmarkets.com.
Cooking tools:
- Food processor
- Stand mixer
- Pie dish
- Oven
- Mixing bowl
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 8 ounces gingersnaps (about 32 small cookies)
- 1/4 cup butter, melted
- 1 1/2 cups pumpkin purée
- 3/4 cup plus 2 tablespoons sugar, divided
- 3 large eggs, separated
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup evaporated milk
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