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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.1
  • Total Fat: 14.3 g
  • Cholesterol: 82.4 mg
  • Sodium: 271.8 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Gluten-Free Pumpkin Pie with Ginger Snap Crust calories by ingredient
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Gluten-Free Pumpkin Pie with Ginger Snap Crust

Submitted by: SIRYN511

Introduction

I created this recipe after watching a Thanksgiving themed episode of Emeril Live. The original recipe is for Spice Sweet Potato Meringue Pie. I wondered what it would taste like with GF Ginger Snaps and pumpkin instead of sweet potato. I made it and now it is the pumpkin pie of choice for GF and non-GF eaters alike. Still working on bringing the calorie count down. I created this recipe after watching a Thanksgiving themed episode of Emeril Live. The original recipe is for Spice Sweet Potato Meringue Pie. I wondered what it would taste like with GF Ginger Snaps and pumpkin instead of sweet potato. I made it and now it is the pumpkin pie of choice for GF and non-GF eaters alike. Still working on bringing the calorie count down.
Number of Servings: 8

Ingredients

    Crust

    Little over 1/2 a bag of GF Mi-Del Ginger Snaps, crushed
    1/4 cup melted, unsalted butter
    2 tbsp dark brown sugar
    1 large egg white

    Filling:
    1 (15 oz) can Libby's Pure Pumpkin Puree
    3/4 cup granulated Sugar
    1 tsp ground cinnamon
    1/2 tsp salt
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    2 large eggs
    1 (12 oz) can evaporated milk

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Directions

Crust:
Preheat the oven to 375 degrees F.

In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)

Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using.

Filling:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pie:
Preheat oven to 425 F. Pour filling into cooled pie crust and bake on a cookie sheet for 15 minutes. Lower temp to 350 and bake for 25 minutes or until knife inserted comes out clean. Place on wire rack and let cool before serving or placing in refrigerator.

*Note: The can has you cook the pie for 40 to 50 minutes but they are using an unbaked pie crust.


Number of Servings: 8

Recipe submitted by SparkPeople user SIRYN511.






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