Ginger Spiced Pumpkin Pie

Sharon Whitley

By
@aggiemom20002000

I love pumpkin all year long. My husband's favorite cookies are gingersnaps. So, these items are always at hand in my pantry and ready to bake a great pie. A marriage of favorites made in Heaven. :)


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 c
finely crushed gingersnap cookies
1/4 c
butter, melted
3/4 c
brown sugar, firmly packed
2
egg whites
1 can(s)
(15 oz) solid-pack pumpkin
1 c
evaporated milk
1 tsp
vanilla
1 tsp
ground ginger
1 tsp
ground cimmamon
1/2 tsp
salt

Directions Step-By-Step

1
Combine crushed cookies and butter in medium bowl; mix well. Press onto bottom and up sides of 9 inch deep-dish pie plate.
2
Preheat oven to 350 F. Beat brown sugar and egg whites in large bowl. Add pumpkin, evaporated milk, vanilla, ginger, cinnamon and salt; beat until well blended. Pour into crust.
3
Bake 60-70 minutes or until center is set. Cool for 30 minutes. Serve warm or room temperature.

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy