Mrs. Earline Hicks Gingersnap Pumpkin Pie
Gingersnaps are flavored with ginger, cinnamon, allspice, and molasses, which add a warm and spicy taste to the pumpkin pie.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Mrs. Earline Hicks Gingersnap Pumpkin Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, crush the gingersnap cookies until finely ground.
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In a medium bowl, combine the crushed gingersnap cookies with melted butter and mix well.
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Press the gingersnap mixture into the bottom of a pie dish to form the crust.
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In a large mixing bowl, beat together cream cheese, brown sugar, granulated sugar, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and creamy.
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Add pumpkin puree to the cream cheese mixture and mix until well combined.
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Pour the pumpkin mixture into the gingersnap crust.
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Bake in the preheated oven for 50-60 minutes, or until the center is set.
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Remove the pie from the oven and let it cool for 2 hours.
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Serve topped with whipped cream and drizzle with caramel sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 56g19%
- Sugars 38g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
