Gingersnap Pumpkin Pie

Recipe Collection: Dessert

Gingersnap Pumpkin Delight, a vegetarian twist on the classic pumpkin pie, features a crunchy gingersnap crust that complements the creamy, spiced pumpkin filling, making it a festive favorite. Note that this recipe contains gluten, dairy, and eggs, so it's not suitable for those with related allergies.

The warm spices of cinnamon and nutmeg create a cozy flavor profile, while the gingersnap crust adds a unique crunch, making it ideal for holiday gatherings or special occasions.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this scrumptious Gingersnap Pumpkin Delight—perfect for your next meal prep!

Overview

Transform a traditional pumpkin pie into something truly memorable with a simple gingersnap crust that comes together in minutes. Delicately spiced gingersnap cookies add crunch and flavor to every bite of this creamy, holiday favorite.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 200 minutes

Ingredients

• 1.75 Cups gingersnap cookie crumbs
• 2.5 Tablespoons unsalted butter, melted
• 2 Tablespoons white sugar
• 1.5 Cups pumpkin puree
• 12 Fluid Ounces evaporated milk
• 0.75 Cup brown sugar, packed
• 2 Large eggs
• 1 Tablespoon cornstarch
• 1 Teaspoon vanilla extract
• 1 Teaspoon cinnamon, ground
• 0.25 Teaspoon nutmeg, ground
• 0.25 Teaspoon salt

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Make the crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
3. Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.
4. Make the filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with a wire whisk until combined.
5. Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.

Enjoy this delightful twist on a classic pumpkin pie, perfect for any holiday gathering!