Pumpkin Cream Pie with Gingerbread Crust

Pumpkin cream pie with gingerbread crust is a popular dessert during the autumn season, especially around Thanksgiving in the United States.

This is vegetarian recipe. Dish can be prepared in 200 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Pumpkin Cream Pie with Gingerbread Crust

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 50 min Rest Time 120 min Total Time 3 hrs 20 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 8 ounce Gingerbread Cookies
• 6 tablespoon Butter
• 1 cup Pumpkin Puree
• 2 large Eggs
• 1 cup Brown Sugar
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Ground Ginger
• ¹⁄₂ teaspoon Ground Nutmeg
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Heavy Cream
• ¹⁄₂ teaspoon Vanilla Extract
• ¹⁄₂ cup Whipped Cream
• 2 tablespoon Caramel Sauce

Instructions

1. Preheat the oven to 350°F (175°C).
2. Crush the gingerbread cookies in a food processor until fine crumbs form. Mix with melted butter.
3. Press the gingerbread crust mixture into a pie dish to form the crust.
4. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, cinnamon, ground ginger, ground nutmeg, salt, heavy cream, and vanilla extract.
5. Pour the pumpkin mixture into the gingerbread crust.
6. Bake for 45-50 minutes, or until the center is set.
7. Allow the pie to cool for 2 hours.
8. Serve with whipped cream and drizzle with caramel sauce.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 25g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.