Best Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipes

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
Press firmly into bottom and up the sides of a 9-inch pie plate.
Bake 375 degrees F for 4-5 minutes; cool completely before filling.
For the pie; in a bowl combine the first 6 ingredients until blended.
Fold in the soft ice cream until thoroughly combined.
Spoon into prepared crust.
Freeze 8 hours or overnight.
Allow the pie to sit at room temperature for 8 minutes before slicing.
Serve each piece topped with whipped cream.

GINGERSNAP PUMPKIN PIE

Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

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