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 Bake a Ginger Snap Pie Crust: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Bake a Ginger Snap Pie Crust! #gingersnap #pie #piecrust
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Duff's Sweet Spot: Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Duff Goldman creates a unique two-in-one dessert: pumpkin cream pie with rum cheesecake topping. It's inspired by the Holiday Baking Championship.
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pumpkin cheesecake with gingersnap crust & ribbons of salted caramel #pumpkin #thanksgivingrecipe
Meet your new fav fall cheesecake: pumpkin cheesecake. You’ll love this luscious pumpkin cheesecake with a buttery gingersnap crust, light whipped cream topping and salted caramel drizzle. DROOL.
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How to fix PUMPKIN PIE with Ginger Snap Cookie Crust | Thanksgiving Desserts
I’m making a pumpkin pie and using Ginger snap cookies for the crust. I also use cream cheese in my pie filling. Hope you give a try. It’s delicious. Thank you so much for watching.
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Recipe
8 ounces of Ginger snap cookies
4 tbsp. of butter melted
8 oz. cream cheese soften
1/2 cup dark brown sugar
2 cups of pumpkin puree
1 can sweetened condensed milk
2 eggs
2 tsp of cinnamon
1 tsp of pumpkin pie spice
1 tbsp. of vanilla
bake at 350 for 45 minutes... cool and top with whip cream.....
refrigerate
Reduced Calorie PUMPKIN CHEESECAKE & Gingersnap crust recipe
Save/Print Recipe here!
Complete your healthy holiday with this twist on traditional pumpkin pie: smooth, rich and delicious pumpkin cheesecake in a super easy-to-make homemade gingersnap crust! The gingersnap crust reduces calories quite a bit from traditional crusts which are typically made from graham crackers and shortening. We recommend making this a day or more before desired, as it will have to set in the refrigerator for 10-12 hours. Make is extra decadent with fresh whipped cream and a drizzle of chocolate sauce! Your Blendtec or Vitamix will easily blend the cream cheese, nuts, and gingersnaps! Don't forget to subscribe for more baking and dessert recipes!
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