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The Harvest Table eBook
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Gingersnap Pumpkin Pie
A spicy twist on a seasonal favorite!
Gingersnap Crust:
1-1/2 c. to 2 c. gingersnap cookies, crushed
Optional: 2 T. hazelnuts, crushed
3/4 to 1 c. butter, melted
Pie Filling:
15-oz. can pumpkin
14-oz. can sweetened condensed milk
2 eggs, beaten
2 T. pumpkin pie spice
1/8 t. salt
Garnish: additional pumpkin pie spice
To make the crust, toss crushed cookies and nuts, if using, with melted butter in a bowl. Press mixture into a 9" pie plate, making a 1/4-inch thick crust in the bottom and up the sides of pie plate. Set aside.
In a bowl, blend pumpkin and condensed milk. Add eggs, spice and salt; mix well. Pour into Gingersnap Crust; sprinkle with additional spice. Bake at 425 degrees for 15 minutes; reduce oven to 350 degrees and bake for another 35 minutes, or until set. Makes 8 servings.
Get the printable recipe here.
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