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August 2, 2011
Gingersnap Pumpkin Pie
Traditional Cakes & Pies
Prep time:
10 minutesbaking time:
60 to 70 minutes“The smell of ginger still brings me right back to Thanksgiving at Grandma's.”
Ingredients
Serves 8
- 1 cup finely crushed gingersnap cookies
- 4 tablespoons butter, melted
- 2 egg whites
- 3/4 cup firmly packed light brown sugar
- 1 (15-ounce) can pumpkin puree
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Directions
1
Combine crushed cookies and butter in a medium bowl; mix well. Press onto bottom and up sides of 9-inch glass pie plate. Chill for about 30 minutes.
2
Preheat oven to 350°F. Beat egg whites and brown sugar in large bowl. Add pumpkin puree, evaporated milk, vanilla extract, ginger, cinnamon and salt; mix well. Pour into the prepared pie plate.
3
Bake the pie until the crust is browned and the center is set, about 60 to 70 minutes.
4
Transfer pie to wire rack; cool for about 30 minutes. Garnish as desired. Serve warm or at room temperature.
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Grandma's Secret Tip
Grandma's Secret Tip
Soon after the first crisp autumn day, Grandma would check to make sure that her spices were still fresh and flavorful for seasonal baking. If they were no longer pungent, she made a list and headed to the grocery store to replace them. When purchasing the spices, Grandma bought them in small quantities and stored them in airtight containers in a cool, dark place to extend their freshness. She knew that fresh, aromatic spices can transform a good dessert into a great one.
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