Gingersnap Pumpkin Pie


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Gingersnap Pumpkin Pie
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Ginger adds the ideal complement to this delicious gluten-free pie perfect for any holiday.
Servings
8 People
Servings
8 People
Gingersnap Pumpkin Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ginger adds the ideal complement to this delicious gluten-free pie perfect for any holiday.
Servings
8 People
Servings
8 People
Ingredients
Servings: People
Instructions
  1. To make the crust combine the cookie crumbs and butter in a small mixing bowl. Stir with a fork to moisten and press the mixture firmly with your fingertips into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate until ready to use.
  2. Preheat the oven to 350°F.
  3. To make the filling, use an electric mixer to beat together the pumpkin, egg yolks, sugar, sour cream, spices, and salt in a medium mixing bowl until well combined. Wash and dry the beaters and in another medium bowl beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the pumpkin mixture with a rubber spatula. (A few streaks of egg white are okay).
  4. Pour the filling into the chilled piecrust and bake on the center rack of the oven for 1 hour and 10 minutes. Test to see if a knife inserted in the middle of the pie comes out clean. If not, return to the oven and bake until the filling is set, about another 10 minutes. Let cool on a wire rack, then refrigerate. Serve well chilled.
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