This pie is gluten-free adaptable. Please see tips below the recipe. This recipe has been featured in a menu on the site: Gluten Free Thanksgiving Menu
Ginger Pumpkin Pie
Easily adapted to be gluten free (see notes below), this pumpkin pie recipe is a little lighter and has the wonderful addition of a little bit of ginger flavor to it.
Recipe Details
Servings: 8 servings
Calories: 303kcal
Ingredients
CRUST
- 2 cups gingersnap crumbs
- 1 tablespoon granulated white sugar
- 2 tablespoons melted butter
FILLING
- One 16 ounce can pure, unsweetened pumpkin puree
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 teaspoons grated fresh ginger root
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1½ cups skim milk
- freshly grated nutmeg (optional)
Instructions
CRUST
- Preheat the oven to 400°F.
- Combine crust ingredients in a medium bowl. Pat mixture onto bottom and sides of 9-inch pie plate, lightly greased or sprayed with nonstick cooking spray.
- Bake for 5 minutes. Remove from oven and set aside to cool while you prepare the filling.
FILLING
- In a large bowl, whisk together pumpkin, sugars, ginger, spice and salt until blended. Whisk in eggs and milk until all is smooth and incorporated. Carefully pour mixture into prepared crust.
- Bake at 400°F for 15 minutes. Reduce heat to 350°F, and cover outside crust with a pie shield (or pieces of foil). Continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
Notes
- The easiest way to make gingersnap crumbs is to whir the cookies in a food processor. If you don't have a FP, put them in a zip bag and roll a rolling pin over them until they've turned into fine crumbs.
- If you're wanting to make this pie gluten-free, use gluten-free gingersnaps. I used the "Mi-Del" brand of Gluten Free Gingersnaps and needed 40 cookies to make 2 cups of crumbs.
- This pie can be made the night before. It's best if eaten up within a day or two of baking.
Nutrition
Serving: 1serving, Calories: 303kcal, Carbohydrates: 56g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 368mg, Potassium: 331mg, Fiber: 2g, Sugar: 37g, Vitamin A: 9074IU, Vitamin C: 2mg, Calcium: 118mg, Iron: 3mg
Gingersnaps are not Gluten free, yet they are used for the crust, so how is this a Gluten free recipe?
@Bev, Please see the tips I included… you’ll need to use GF Gingersnaps.