Gingersnap-Pear Pumpkin Pie
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.
Ingredients
- 8 ounce Gingersnap cookies
- 6 tablespoon Unsalted butter
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/2 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 medium Pears
- 1 tablespoon Lemon juice
- 1 tablespoon All-purpose flour
- 1 tablespoon Brown sugar
- 1/4 cup Chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the gingersnap cookies and mix with melted butter. Press the mixture into the bottom of a pie dish to form the crust.
- In a large bowl, combine pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, heavy cream, and vanilla extract. Mix well.
- Peel and slice the pears, then toss them with lemon juice, flour, and brown sugar.
- Arrange the pear slices on top of the gingersnap crust. Pour the pumpkin mixture over the pears.
- Sprinkle chopped pecans on top.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set.
- Allow the pie to cool for at least 2 hours before serving.
- 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.