pumpkin spice gingerbread peppermint pie

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 sprinkle 2 teaspoons pumpkin pie spices all over the crust.
• 3

  Bake for 10 minutes or until lightly browned. Cool completely. Set aside.
• 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.
• 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 the filling and refrigerate for 3 hours until set.
• 7

  In medium bowl, mix the 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. Sprinkle with remaining pumpkin pie spices.
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