Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Yield: 10 serving(s)
Ingredients: 1 3/4 cups gingersnap crumbs, finely crushed (about 43 cookies); 2 1/2 tablespoons reduced-calorie stick margarine, melted; 2 tablespoons granulated sugar; to taste cooking spray; 1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree; 3/4 cup brown sugar, packed; 1 tablespoon cornstarch; 1 teaspoon cinnamon, ground; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon nutmeg, ground; 2 large egg whites; 1 large egg; 1 (12 ounce) can evaporated skim milk

Submitted by Candie Yoder

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Ingredients:: 14
Serves:: 10

ingredients

1 ³⁄₄ cups gingersnap crumbs, finely crushed (about 43 cookies)
2 ¹⁄₂ tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
to taste cooking spray
1 ¹⁄₂ cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
³⁄₄ cup brown sugar, packed
1 tablespoon cornstarch
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon nutmeg, ground
2 large egg whites
1 large egg
1 (12 ounce) can evaporated skim milk

directions

Preheat oven to 325.
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake at 325 for 5 minutes; cool on a wire rack.
Combine pumpkin and remaining ingredients in a bowl.
Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
Cool on a wire rack.

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Reviews

I don't know if I made this too early before I ate it, but the crust and pumpkin had a weird taste together. I made this the day before we ate it. maybe you have to eat it fresh.

tricia
Yes, this is a delicious recipe. I found it some time ago on allrecipes.com. I love to use Trader Joe's Triple Gingersnap cookies for this recipe and just use 2 full eggs rather than the 2 egg whites and 1 full egg. I process the gingernaps in my food processor and it's a real "snap"! As an extra treat, I sometimes top each slice with cognac whipped topping (#77951). Try this recipe on your family AND guests; they'll all love you and remember, the gingersnaps aid in digestion:)

Judikins
I made this pie with one substitution: I used gluten free ginger snaps. My family loved it! Itâ€™s great to have dessert that my entire family can enjoy. I used my little Black and Decker electric chopper to grin up the cookies to fine crumbs. I also added a little powdered ginger to the pie filling to give it extra zing.

kjeanne
I just made a trial-run pie for our family's Thanksgiving dinner and it tastes AMAZING. I substituted the nutmeg for allspice (preference), and I'm warding my husband off with my rolling pin. Only downside is that crushing the gingersnaps takes the most time, and if you don't get them crushed finely enough they won't press into the pan very well.

Daynee Savic

Tweaks

I just made a trial-run pie for our family's Thanksgiving dinner and it tastes AMAZING. I substituted the nutmeg for allspice (preference), and I'm warding my husband off with my rolling pin. Only downside is that crushing the gingersnaps takes the most time, and if you don't get them crushed finely enough they won't press into the pan very well.

Daynee Savic