Frozen Gingersnap Pumpkin Pie

YUMMLY(4)
Shelley Lawson: "it was a hit with the whole family. Very easy to…" Read More
10Ingredients
20Minutes
310Calories

Description

This Thanksgiving, get a jump-start on the big meal with a frozen make-ahead twist on classic pumpkin pie. It's like a combo of cookies, ice cream, and pie, all rolled into one. For easy slicing, remove it from the freezer 20 minutes before you're r…

ady to serve. The recipe is a Yummly original created by Stephanie Spencer.

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Ingredients

US|METRIC
  • 11 ounces gingersnap cookies (ex. Nabisco; 11 oz. is 40 cookies)
  • 6 tablespoons salted butter (melted, for topping)
  • salted butter (softened, for pan)
  • all purpose flour
  • 1 pint heavy whipping cream
  • 1/2 cup dark brown sugar (packed)
  • 3/4 teaspoon pumpkin pie spice
  • 1 dash salt
  • 3/4 cup canned pumpkin (unsweetened)
  • caramel sauce
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    Directions

    1. Preheat oven to 375°F.
    2. Set aside 4 whole gingersnaps for topping pie. Process remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in butter until evenly combined. Pulse remaining gingersnaps in food processor to crush, then set aside in a small covered container for serving.
    3. Generously butter the pie pan. Dust with flour, shaking out excess. Pour buttery crumb mixture into pie pan and press along the bottom and sides to form an even crust.
    View 8 More StepsDiscover more recipes from Yummly

    NutritionView More

    310Calories
    Sodium5% DV130mg
    Fat38% DV25g
    Protein4% DV2g
    Carbs7% DV21g
    Fiber3% DV<1g
    Calories310Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol85mg28%
    Sodium130mg5%
    Potassium100mg3%
    Protein2g4%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber<1g3%
    Sugars11g22%
    Vitamin A80%
    Vitamin C2%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Shelley Lawson 9 days ago
    it was a hit with the whole family. Very easy to make.
    Dani 9 days ago
    Really good, probably the easiest and best pie crust I’ve ever made
    Erica Ann 9 days ago
    It was ok, but I’ll probably make it again with slight modifications. I would use less butter in the crust. The gingersnap & pumpkin are a delicious flavor combination.
    Brooke Fowles 10 days ago
    so hood, would totally make it again!!!

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