How To make Pumpkin Pie with Gingersnap Crust
crust:
1 1/2 c Fine gingersnap cookie; crum
-bs 1/4 c Powdered sugar
6 tb Butter; melted
1/2 ts Ground cinnamon
filling:
2 Eggs
1 (16-oz) can pumpkin
1/2 c Brown sugar
1/4 c Granulated sugar
1/4 ts Salt
1 ts Ground ginger
1 1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 c Evaporated milk
1/3 c Milk
1. To prepare the crust: Prepare the crumbs in a food processor and
transfer to a bowl. With a fork, mix in the powdered sugar, butter and cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5 minutes. Cool 10 minutes on a rack.
2. To prepare the filling: In a large bowl whisk the eggs lightly to break
up. Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk. Mix well until smooth but do not overbeat. 3. Pour the filling into the crust and bake in a preheated 350-degree oven
about 45 minutes, or until set. Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving. (Serve the pie with whipped cream if desired.) Data per serving: Calories 260, Protein 4g, Fat 13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat
5g, Polyunsaturated fat 1g, Cholesterol 74mg.
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How To make Pumpkin Pie with Gingersnap Crust's Videos
3 Ingredient Gingersnap Pie Crust - Homebody Eats
Do you love baking up pies from scratch? Add this gingersnap crust to your recipe arsenal! With only three ingredients, gingersnap cookie crust can be used for baked pies, tarts, no-bake cheesecakes, or cream pies. The rich and warm flavors from the gingersnaps give any pie a touch of spice. This versatile recipe is the perfect crumb crust that you'll want to make over and over again!
#gingersnap #piecrust
FULL RECIPE:
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USED IN THIS VIDEO:
- Food Processor:
- 9 inch Pie Plate:
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PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
THIS EASY, HOMEMADE PUMPKIN CHEESECAKE IS ABSOLUTELY AMAZING!
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Grab the full, printable recipe on my blog:
INGREDIENTS
40 gingersnap cookies finely crushed into crumbs
1 3/4 cups sugar divided
3/4 cup 1 1/2 sticks butter
3 packages 8 oz. each cream cheese, softened
1 can 15 oz. pumpkin
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
6 eggs slightly beaten
1 cup heavy cream
1 teaspoon vanilla extract
INSTRUCTIONS
Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.
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Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Recipe Link:
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Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes:
Dessert Recipe: Pumpkin Cheesecake with Gingersnap Crust by Everyday Gourmet with Blakely
Kick it up a notch this holiday season with this easy to make pumpkin cheesecake! So easy and delicious- you'll never make a boring pumpkin pie again.
Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to @EverydayGourmetWithBlakely for more delicious videos!
How to Make an Easy Gingersnap Crust!
This easy gingersnap and walnut crumb crust will elevate all your pies to a whole new level!
Find the recipe here:
Cream Cheese Pumpkin Pie & Gingersnap Crust | Bessie Bakes | the perfect fall dessert
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has a creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
The problem with traditional pumpkin pie is that it can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust.
And pumpkin on its own tastes quite flat. You really need to add a good balance of spices to wake up the flavor in pumpkin pie, which this filling and gingersnap crust provide.
It’s best served CHILLED as the filling and crust just taste better this way. Served with fresh whipped cream!!
Get the full recipe and instructions here:
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Chapters:
00:00 Intro
00:07 Making the Crust
01:00 Forming the Pie Shell
01:37 Making the Pie Filling
02:42 Filling the Pie Shell
02:56 Bake the Pie!
03:03 Trying the Pie
03:17 Outro
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