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Gingersnap Pumpkin Pie Recipes

Category Pumpkin
These ginger cookies can make a delicious pumpkin pie crust. This page contains gingersnap pumpkin pie recipes.
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July 18, 20060 found this helpful

Ingredients

  • 1 1/2 cups cold milk
  • 1 package vanilla instant pudding
  • 3 1/2 cups Cool Whip, thawed
  • 1 cup chopped pecans
  • 1 cup gingersnap cookies
  • 1/2 cup canned pumpkin
  • 1 1/2 Tbsp. pumpkin pie spice
  • 1 ready-made graham cracker pie crust

Directions

Pour milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpking pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to let soften before serving. Store any leftover pie in freezer.

By Robin from Washington, IA

Comment Was this helpful? Yes

November 6, 20040 found this helpful

Another delectable dessert for your Thanksgiving day feast.

Yield: 10 servings

1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups fresh or canned pumpkin puree

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3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk

Preheat oven to 325 degrees F. 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. Bake at 325 degrees F for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Serving size: 1 wedge

Nutrition Facts

Yield: 10 servings

By Kathy

Comment Was this helpful? Yes
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