Real Recipes From Real Home Cooks ®

pumpkin spice gingerbread peppermint pie?

Recipe by
raymond spencer
st bernard, LA

i create this special pie recipe for the holiday season,it combine with pumpkin spice,gingerbread and peppermint,it's very good with a glass of milk

yield 6 serving(s)
prep time 10 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For pumpkin spice gingerbread peppermint pie?

  • 1
    (9 inch) pie crust
  • 1/2 c
    melted margarine
  • 6 tsp
    pumpkin pie spices,divided
  • 1 c
    cold heavy cream
  • 1 c
    half and half
  • 1 pkg
    (8 ounces) cream cheese,softened
  • 4 tsp
    ground ginger,divided
  • 2 tsp
    mint extract
  • 3
    drops red food coloring
  • 1/2 c
    crushed peppermint candies
  • 1 c
    crumbled ginger snaps cookies
  • 1 tube
    frozen whipped topping,thawed
  • 1 c
    chopped crystallized ginger
  • 3/4 c
    dark brown sugar

How To Make pumpkin spice gingerbread peppermint pie?

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