Ingredients with Measurements:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Whipped cream, for serving
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the gingersnap cookie crumbs and melted butter. Mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Set aside.
4. In another mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
5. Pour the pumpkin mixture into the prepared pie crust.
6. Bake for 40-45 minutes or until the filling is set.
7. Remove from the oven and let it cool completely.
8. Serve with whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 330
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of gingersnap cookie crumbs.
- Margarine or coconut oil can be used instead of unsalted butter.
- Pumpkin pie spice can be used instead of cinnamon, ginger, and nutmeg.
Variations:
- Add 1/2 cup chopped pecans to the gingersnap crust for added crunch.
- Use maple syrup instead of sweetened condensed milk for a different flavor.
- Top with caramel sauce for added sweetness.
Tips and tricks:
- Make sure to press the gingersnap crust firmly into the pie dish to prevent it from crumbling.
- To prevent the crust from burning, cover the edges with foil during the last 10-15 minutes of baking.
- Let the pie cool completely before slicing to prevent the filling from falling apart.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Top with whipped cream and sprinkle with cinnamon or nutmeg.
- Serve on a decorative pie plate.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped pecans
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Roasted sweet potatoes
- Green beans
- Mashed potatoes
Troubleshooting advice:
- If the pie filling is too runny, bake for an additional 5-10 minutes.
- If the crust is too hard, reduce the baking time by 5-10 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
- Pumpkin pie has been a traditional dessert in the United States since the 17th century.
Flavor profiles:
- Sweet
- Spicy
- Creamy
Serving suggestions:
- Serve as a dessert after Thanksgiving dinner.
- Bring to a potluck or holiday gathering.
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