We made a pumpkin pie yesterday. We got the recipe from the box of Mi-Del gingersnap cookies that we bought recently in a moment of weakness at the co-op. It has almost no sugar, and all natural ingredients. The kids helped us make it, and it turned out great.
Download a printable PDF of this recipe
1 1/2 c. crushed gingersnap cookies (the Mi-Dels are tiny and you need about 30)
5 T. butter, melted
First things first. Crush your cookies:
Stir in the melted butter and press into a pie pan (preferably glass or ceramic):
Now bake for about 7 minutes at 350 degrees. While it’s baking, mix up the pie filling:
Pumpkin Pie Filling
1/2 c. cream
1/2 c. maple syrup
2 eggs, beaten
1 15-oz can pumpkin puree (or 2 c. frozen pumpkin, pureed)
2 T. all-purpose flour
2 tsp. pumpkin pie spice or 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg
1/2 tsp. salt
First, mix together the eggs, cream, and maple syrup:
In a separate bowl combine the pumpkin, flour, and spices:
Then mix the two together and pour into your prepared crust:
Bake at 350 degrees F, 45-55 minutes or until center is firm.
Beautiful, especially with real whipped cream.
November 23, 2011 at 9:20 pm
I can’t believe it was two years ago that we first made this recipe. Just made it again today, and we still love it.
December 28, 2011 at 10:42 am
Thank you – found this recipe when searching for a ginger snap crust. We have gluten allergies and find that the flavor of the traditional gluten free pastry crusts detracts from the pie. I thought that ginger snaps would be better so we used the Gluten Free Midel Ginger Snaps. The pie was excellent!! We also have a daughter with a dairy allergy and substituted Silk Creamer for the cream and it worked well. We used fresh pumpkin, but our fresh pumpkin was very thin in consistency so we added an extra egg. It was a wonderful dessert and will probably become a staple in our home. Thank you for posting this. I especially like the idea that the crust is made without any added sugar – the cookies have enough sugar in them.