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Andrea Posey: "I made the pumpkin pie bars, which are further do…" Read More
16Ingredients
90Minutes
540Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 cups gingersnap cookie crumbs
- 2 Tbsp. light brown sugar
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter (melted ¹)
- 15 oz. pumpkin puree (pure)
- 2/3 cup granulated sugar
- 2 Tbsp. light brown sugar
- 2 tsp. fresh minced ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. fine sea salt
- 14 oz. sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp. pure vanilla extract
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium590mg25% |
| Potassium460mg13% |
| Protein9g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber3g12% |
| Sugars59g |
| Vitamin A180% |
| Vitamin C6% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Andrea Posey a year ago
I made the pumpkin pie bars, which are further down in the authors recipe .
Love the ginger snap crust- did a half ginger snap half graham combo - put cinnamon whipped cream on top and it’s fantastic!!!
Alysia Tsuyuki 3 years ago
This is my pumpkin pie. Super spicy, makes it so much more impactful. I don’t find it too sweet at all and am usually sensitive to that. I put it in a normal crust for my very purist in-laws and they liked it too (but better, and easier, with the ginger snap!).
Jenny Simque 5 years ago
I think this is a good recipe in that it works well and turned out good in terms of texture & consistency, but it was VERY sweet, a bit too much so for my preference.
Kara Mizokami-Stout 5 years ago
Delicious! We added a dolly of freshly whipped cream to balance the spices. Highly recommend for any winter holiday!
Sheele 5 years ago
Can’t say enough good about this recipe. I decided to go with a store-bought crust as a post to the gingersnap crust and it is absolutely fabulous.
Eri Hook 6 years ago
Made this for Thanksgiving - everyone loved it and went back for seconds:) I made a bottom crust only, bare on the sides and served with fresh vanilla whipped cream - it was perfect! I think the fresh ginger and the gingersnap crust took it over the top.
Jackie C. 7 years ago
Very good! Loved the crust. It really enhances the flavor. I did add more spices, but that's just how I like my pumpkin pie :) Would definitely make it again.