Thanksgiving

Gluten-Free Pumpkin Pie with Ginger Snap Crust is for Dessert.

Gluten-Free Pumpkin Pie with Ginger Snap Crust takes 30 minutes to prepare.

Gluten-Free Pumpkin Pie with Ginger Snap Crust takes 60 minutes to cook.

Gluten-Free Pumpkin Pie with Ginger Snap Crust makes 8 servings.

The ingredients for Gluten-Free Pumpkin Pie with Ginger Snap Crust are:

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

Here is how you make Gluten-Free Pumpkin Pie with Ginger Snap Crust:

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: 8Recipe submitted by SparkPeople user SIRYN511.

The nutritional information for Gluten-Free Pumpkin Pie with Ginger Snap Crust is:

• 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

The dietary needs meet for Gluten-Free Pumpkin Pie with Ginger Snap Crust is Gluten Free