You are here

Pumpkin Pie With Ginger Snap Crust

the.instructor's picture
Ingredients
  Ginger snap crumbs 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Canned pumpkin 2 Cup (32 tbs) (For Topping:)
  Cinnamon 1 1⁄2 Teaspoon (For Topping:)
  Ginger 1⁄4 Teaspoon (For Topping:)
  Nutmeg 1⁄2 Teaspoon (For Topping:)
  Salt 1 Teaspoon (For Topping:)
  Brown sugar 3⁄4 Cup (12 tbs) (For Topping:)
  Milk 3⁄4 Cup (12 tbs) (For Topping:)
Directions

Line bottom of 9-inch pie tin with mixture.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Cool.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pie
Interest: 
Everyday

Rate It

Your rating: None
4.116665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2287 Calories from Fat 744

% Daily Value*

Total Fat 84 g128.8%

Saturated Fat 35.5 g177.6%

Trans Fat 0 g

Cholesterol 113.7 mg37.9%

Sodium 2861.9 mg119.2%

Total Carbohydrates 379 g126.3%

Dietary Fiber 18.7 g74.9%

Sugars 254.6 g

Protein 20 g39.1%

Vitamin A 1551.8% Vitamin C 35%

Calcium 56.8% Iron 42.2%

*Based on a 2000 Calorie diet

0 Comments

Pumpkin Pie With Ginger Snap Crust Recipe