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Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie Recipe

  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 1 1/2 cups canned pumpkin
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 fluid ounce) can evaporated milk
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 315
Total Fat 11.9g
Saturated Fat 5.8g
Cholesterol 76mg
Sodium 356mg
Total Carbohydrate 47.4g
Dietary Fiber 1.8g
Sugars 36.7g
Protein 6.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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