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Pumpkin Pie

Pumpkin Pie

This recipe has a delicious twist with a gingersnap crust!
Course Desserts
Prep Time 20 minutes
Cook Time 1 hour

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.