Gingersnap Pumpkin Pie Recipe

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Ingredients:

Serving

1 3/4 cups gingersnap cookie crumbs
2 1/2 tbsp butter, melted
2 tbsp white sugar
1 1/2 cups canned pumpkin
3/4 cup packed brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
2 eggs
1 (12 fl oz) can evaporated milk

Directions:

Preheat oven to 325 degrees F (165 degrees C).
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1288.69 Kcal (5395 kJ)
Calories from fat	362.69 Kcal
		% Daily Value*
Total Fat	40.3g	62%
Cholesterol	412.82mg	138%
Sodium	809.97mg	34%
Potassium	1221.93mg	26%
Total Carbs	221.34g	74%
Sugars	187.51g	750%
Dietary Fiber	12.6g	50%
Protein	17.81g	36%
Vitamin C	15.5mg	26%
Vitamin A	4mg	134%
Iron	7.3mg	41%
Calcium	400.7mg	40%

Amount Per 100 g
Calories	178.9 Kcal (749 kJ)
Calories from fat	50.35 Kcal
		% Daily Value*
Total Fat	5.59g	62%
Cholesterol	57.31mg	138%
Sodium	112.44mg	34%
Potassium	169.63mg	26%
Total Carbs	30.73g	74%
Sugars	26.03g	750%
Dietary Fiber	1.75g	50%
Protein	2.47g	36%
Vitamin C	2.1mg	26%
Vitamin A	0.6mg	134%
Iron	1mg	41%
Calcium	55.6mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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