Gingersnap Pumpkin Pie

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Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie



  • 1. Preheat oven to 325°.

    2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

    3. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

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