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    You are in: Home / Recipes / Gingersnap Pumpkin Pie Recipe
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    Gingersnap Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325.
    2. 2
      Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
    3. 3
      Bake at 325 for 5 minutes; cool on a wire rack.
    4. 4
      Combine pumpkin and remaining ingredients in a bowl.
    5. 5
      Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
    6. 6
      Cool on a wire rack.

    Ratings & Reviews:

    • on December 08, 2008

      25

      I don't know if I made this too early before I ate it, but the crust and pumpkin had a weird taste together. I made this the day before we ate it. maybe you have to eat it fresh.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2008

      55

      Yes, this is a delicious recipe. I found it some time ago on allrecipes.com. I love to use Trader Joe's Triple Gingersnap cookies for this recipe and just use 2 full eggs rather than the 2 egg whites and 1 full egg. I process the gingernaps in my food processor and it's a real "snap"! As an extra treat, I sometimes top each slice with cognac whipped topping (#77951). Try this recipe on your family AND guests; they'll all love you and remember, the gingersnaps aid in digestion:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2007

      55

      I made this pie with one substitution: I used gluten free ginger snaps. My family loved it! It’s great to have dessert that my entire family can enjoy. I used my little Black and Decker electric chopper to grin up the cookies to fine crumbs. I also added a little powdered ginger to the pie filling to give it extra zing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Gingersnap Pumpkin Pie

    Serving Size: 1 (123 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 53
    17%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.4 g
    7%
    Cholesterol 22.5 mg
    7%
    Sodium 416.1 mg
    17%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 1.1 g
    4%
    Sugars 30.5 g
    122%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    reduced-calorie stick margarine

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