Ingredients
• 24 gingersnap cookies, crushed • ¼ cup butter, melted • 2 cups pumpkin puree • 1 can (14oz) sweetened condensed milk • 2 eggs • 1 tsp ground ginger • 1 tsp cinnamon • ½ tsp nutmeg • ¼ tsp cloves • ½ tsp salt
FOR GINGER CREAM: • 1 cup heavy cream • 2 tbsp powdered sugar • 1 tsp ground ginger • ½ tsp vanilla extract • Additional gingersnaps for garnish
Instructions
- Preheat oven to 425°F
- Mix crushed gingersnaps with melted butter
- Press into 9-inch pie pan
- Bake 10 minutes, cool completely
- Whisk pumpkin puree and condensed milk
- Add eggs, ginger, cinnamon, nutmeg, cloves, salt
- Pour into prepared crust
- Bake 15 minutes at 425°F
- Reduce heat to 350°F, bake 40-50 minutes
- Cool completely, then refrigerate 4 hours
- Whip cream, powdered sugar, ginger, vanilla
- Spread over chilled pie
- Garnish with gingersnap cookies
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 65 mins, Total Time: 5 hours, Servings: 8, Calories: 420, Net Carbs: 35g, Fats: 22g, Protein: 8g