Pumpkin Pie
Pumpkin Pie
This recipe has a delicious twist with a gingersnap crust!
Equipment
- 9" pie plate – coated with cooking spray
Ingredients
Crust
- 1 3/4 c gingersnap crumbs about 43 cookies
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 2 1/2 tbsp butter melted
Filling
- 1 can pumpkin puree 398ml
- 1/4 tsp salt
- 1/4 c sugar
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 2 eggs
- 3/4 c brown sugar packed
- 1 can evaporated skim milk 354ml
- 1 tbsp cornstarch
Cinnamon Whipped Cream
- 2 c whipping cream
- 2 tbsp sugar
- 2 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325F
Crust
- Combine crust ingredients. Press into bottom and sides of prepared pie plate.
Filling
- Combine pumpkin with remaining filling ingredients in bowl.
- Pour into crust and bake for 1 hour or until al knife inserted in centre comes out clean.
- Cool on wire rack.
Cinnamon Whipped Cream
- Combine all ingredients and beat on high with electric mixer until soft peaks form and mixture is thick enough to spread. Do not over beat.