Gingersnap-Pear Pumpkin Pie
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Gingersnap-Pear Pumpkin Pie is a delightful twist on the classic pumpkin pie, adding the flavors of gingersnap and pear for a unique and delicious dessert.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Gingersnap-Pear Pumpkin Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Crush the gingersnap cookies and mix with melted butter. Press the mixture into the bottom of a pie dish to form the crust.
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In a large bowl, combine pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, heavy cream, and vanilla extract. Mix well.
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Peel and slice the pears, then toss them with lemon juice, flour, and brown sugar.
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Arrange the pear slices on top of the gingersnap crust. Pour the pumpkin mixture over the pears.
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Sprinkle chopped pecans on top.
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Bake in the preheated oven for 50-60 minutes, or until the filling is set.
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Allow the pie to cool for at least 2 hours before serving.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.