Desserts

Pumpkin Pie

Pumpkin Pie

This recipe has a delicious twist with a gingersnap crust!

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

  1. Preheat oven to 325F

Crust

  1. Combine crust ingredients. Press into bottom and sides of prepared pie plate.

Filling

  1. Combine pumpkin with remaining filling ingredients in bowl.

  2. Pour into crust and bake for 1 hour or until al knife inserted in centre comes out clean.

  3. Cool on wire rack.

Cinnamon Whipped Cream

  1. 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.