ginger spiced pumpkin pie
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. :)
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 cup finely crushed gingersnap cookies
- 1/4 cup butter, melted
- 3/4 cup brown sugar, firmly packed
- 2 - egg whites
- 1 can (15 oz) solid-pack pumpkin
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- 1 teaspoon ground cimmamon
- 1/2 teaspoon salt
How To Make ginger spiced pumpkin pie
-
Step 1Combine crushed cookies and butter in medium bowl; mix well. Press onto bottom and up sides of 9 inch deep-dish pie plate.
-
Step 2Preheat 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.
-
Step 3Bake 60-70 minutes or until center is set. Cool for 30 minutes. Serve warm or room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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