Pumpkin Pie with Gingersnap Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 6 ounces gingersnap cookies (about 1 1/2 cups lightly crushed cookies)
- 2 tablespoons light brown sugar
- 2 tablespoons butter, melted
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until very finely ground. Add the brown sugar and butter and pulse until well combined. Pour the crumbs into a 9-inch pie plate and press evenly into the bottom and up the sides.
- Bake until darkened a shade and sizzling, about 10 minutes. Place on a wire rack and let cool completely.
- For the filling: Adjust the oven to 325 degrees F. Add the pumpkin puree, half-and-half, brown sugar, eggs and vanilla to a large bowl; whisk until well combined. Whisk in the flour, cinnamon, ginger, allspice, cloves and salt. Pour the mixture into the cooled pie crust.
- Bake until the filling is slightly puffed and just set, 55 minutes to 1 hour. Cool completely on a wire rack, then refrigerate for 1 hour to set.
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