pumpkin spice gingerbread peppermint pie

How To Make pumpkin spice gingerbread peppermint pie

• Step 1
  Preheat oven to 350 F. Place a pie crust into a 9-inch glass pie plate and prick the bottom and sides with a fork.
• Step 2
  Brush with melted margarine and sprinkle 2 teaspoons pumpkin pie spices all over the crust.
• Step 3
  Bake for 10 minutes or until lightly browned. Cool completely. Set aside.
• Step 4
  In a large bowl, combine the heavy cream, half and half, cream cheese, 2 teaspoons ground ginger, peppermint extract and red food coloring; whisk well for 3 minutes until smooth.
• Step 5
  Add crushed peppermint candies and crushed ginger snap cookies; whisk again for 30 seconds.
• Step 6
  Pour into a pie crust and spread evenly. Place a sheet of plastic wrap directly on surface of the filling and refrigerate for 3 hours until set.
• Step 7
  In medium bowl, mix the whipped topping, chopped crystallized ginger, brown sugar and remaining ground ginger together until combined.
• Step 8
  Spoon the whipped topping mixture into the pie and spread evenly. Sprinkle with remaining pumpkin pie spices.
• 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!