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 pumpkin filling, making it a festive favorite. Note that this recipe contains eggs, dairy, and gluten, so it's not suitable for those with these allergies.

The warm spices of cinnamon and nutmeg create a cozy flavor profile, making it ideal for holiday gatherings or cozy family dinners. Serve it as a show-stopping dessert or a sweet treat with coffee.

Easily find this recipe in your easyChef Pro cookbook, where you can access a variety of other delicious recipes. Plus, our shopping list feature ensures you get the best prices on ingredients, making meal prep a breeze.

Try the Gingersnap Pumpkin Delight today and elevate your holiday dessert game!

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

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 200 minutes

Ingredients

• 1¾ Cups gingersnap cookie crumbs
• 2½ Tablespoons unsalted butter, melted
• 2 Tablespoons white sugar
• 1½ Cups pumpkin puree
• 12 Fluid Ounces evaporated milk
• ¾ Cups packed brown sugar
• 2 Large eggs
• 1 Tablespoon cornstarch
• 1 Teaspoon vanilla extract
• 1 Teaspoon cinnamon, ground
• ¼ Teaspoon nutmeg, ground
• ¼ 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 pie as a perfect ending to your holiday meal!