Ingredients with Measurements:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 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
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Food processor or rolling pin
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to press the crust firmly into the dish.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a separate mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
6. Pour the pumpkin mixture into the cooled gingersnap crust.
7. Bake the pie for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
8. Let the pie cool to room temperature before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 55-60 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 375
- Total fat: 17g
- Saturated fat: 9g
- Cholesterol: 85mg
- Sodium: 290mg
- Total carbohydrates: 49g
- Dietary fiber: 2g
- Sugars: 38g
- Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of gingersnap cookie crumbs.
- Brown sugar can be used instead of granulated sugar.
- Margarine can be used instead of unsalted butter.
Variations:
- Add 1/2 cup chopped pecans to the crust mixture for added texture and flavor.
- Top the cooled pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- To make gingersnap cookie crumbs, pulse cookies in a food processor or crush them with a rolling pin.
- Be sure to press the crust firmly into the pie dish to prevent it from crumbling when serving.
- Use a toothpick to test the doneness of the pie filling. If it comes out clean, the pie is ready.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with cinnamon or powdered sugar before serving.
Garnishes:
- Top the pie with whipped cream or vanilla ice cream.
- Sprinkle chopped pecans or caramel sauce on top of the whipped cream or ice cream.
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Pumpkin pie is a traditional dessert in the United States, particularly during the fall and winter months.
Flavor profiles:
- The gingersnap crust adds a spicy, sweet flavor to the pumpkin filling.
Serving suggestions:
- Serve the pie warm or at room temperature.
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