Mango Pumpkin Pie with Gingersnap Crust is a modern Fusion recipe for a classic pumpkin pie made with mango sauce on a gingersnap biscuit crust. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mango Pumpkin Pie with Gingersnap Crust.
Combine the pumpkin, evaporated milk, mango sauce, sugar, maple syrup, egg whites, cornflour and pumpkin pie spices in a large bowl. Beat thoroughly with a wooden spoon until smooth then set aside.
Grease a 22cm diameter pie plate then line with the crumbled gingersnap biscuit crumbs and pour the pumpkin mixture over the top. Transfer to an oven pre-heated to 200°C and bake for about 15 minutes before reducing the temperature to 170°C and bake for an additional 20 minutes, or until a toothpick inserted into the centre emerges cleanly.