Directions:
- Preheat oven to 350.
- For the crust, process gingersnaps, 2 Tbsp sugarn, 1/2 tsp. ginger and salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9 inch pie dish and bake 10 min.
- For the filling, whisk together pumpkin puree, 1 cup sour cream, 1 cup granulated sugar, cinnamon, 1 tsp ginger, nutmeg and allspice until smooth.
- Whisk in eggs and vanilla. Pouor filling into prepared crust and bake until set 45-50 minutes. transfer pie to a rack, Let cool completely.
- For the creamy topping, beat heavy cream and powered sugar to stiff peaks. Add 1/2 cup sour cream and beat until mixed. Top pie with shipped cream and garnish with crystallized ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 725.51 Kcal (3038 kJ) | ||
| Calories from fat | 331.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.82g | 57% | |
|---|---|---|---|
| Cholesterol | 122.56mg | 41% | |
| Sodium | 543.81mg | 23% | |
| Potassium | 929.49mg | 20% | |
| Total Carbs | 93.08g | 31% | |
| Sugars | 58.51g | 234% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 9.06g | 18% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 352.48 Kcal (1476 kJ) | ||
| Calories from fat | 161 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 57% | |
|---|---|---|---|
| Cholesterol | 59.55mg | 41% | |
| Sodium | 264.2mg | 23% | |
| Potassium | 451.57mg | 20% | |
| Total Carbs | 45.22g | 31% | |
| Sugars | 28.43g | 234% | |
| Dietary Fiber | 0.43g | 3% | |
| Protein | 4.4g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 12% | |
| Calcium | 65.7mg | 14% | |
* 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.
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