The Best Pumpkin Pie Recipe
Pumpkin Pie is a loved favorite amongst families during the Fall and Holiday Seasons. It is the ultimate dessert that is traditionally known to be on your dessert family for family gatherings. If you want to make sure that you have a delicious stand-out pie for the crowd or at home, you are in the right spot. This pumpkin pie recipe has a crunchy twist as the crust is made with gingersnap.
Ingredients
Gingersnap Crust
- 6 tablespoons, melted unsalted butter
- 1 1/2 cups crushed Ginger Snaps
- 3 tablespoons Granulated Sugar
- 1/2 teaspoon Ground Ginger
Filling
- 3 Large eggs
- 3/4 cup light brown sugar (firmly packed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 2/3 cups canned pumpkin puree
- 1 1/2 cups half and half or heavy cream whipped for serving
Directions
Make the crust
- Preheat the oven to 350 degrees Fahrenheit
- In a small bowl combine these ingredients: gingersnap crumbs, granulated sugar, melted butter, and ginger until evenly moist.
- Pat evenly into the bottom side of a 9-inch pie pan. Bake it until it is settled for about 5 minutes. Let it cool completely on a rack.
To make the filling
- In a large bowl whisk in the eggs until blended. Now within the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until well mixed next and a half until blended pour the contents into the crust.
- Bake the pie until the filling is set 45 -50 minutes. Cool completely. Cut the pie into wedges.
- Dollop each slice with with with with whipped cream serve and Enjoy!!
Once you try this recipe come back and let me know how you and your family liked it in the comment section below.
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