Pumpkin Pie with Gingersnap Crust is a traditional American recipe for a classic pumpkin pie made on a gingersnap biscuit crust. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin Pie with Gingersnap Crust.
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Pumpkin Pie with Gingersnap Crust is a Classic American recipe for a pumpkin pie made on a gingersnap biscuit crust.
Ingredients:
250ml tinned (or cooked) pumpkin
180ml evaporated milk
120ml apple sauce
50g sugar
60ml maple syrup
3 egg whites
2 tsp cornflour (cornstarch)
1 1/2 tsp pumpkin pie spice mix
210g ginger snap biscuit crumbs
whipped cream, for topping
Method:
Combine the pumpkin, evaporated milk, applesauce, 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.
