Gingersnap Pumpkin Pie: My Autumn Baking Secret!
The best pumpkin recipes? You bet! This pumpkin pie has a gingersnap crust for extra spice. An easy pumpkin pie recipe that's simply divine! Get the recipe.
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 eppyc.com.
Cooking tools:
- Food processor
- Rolling pin
- Pie dish
- Roasting pan
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
- Zip-top bag
Ingredients
- 1 1/2 cups (150g) gingersnap cookies, finely crushed
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (30ml) granulated sugar
- 1/4 teaspoon ground ginger
- 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
- 1 (12 fluid ounce / 355ml) can evaporated milk
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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