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Pumpkin Pie With Ginger Snap Crust

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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

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