Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream

kept byhawk206
recipe byFood52
print
Ingredients: 

Crust:
8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)

Pie, topping, and whipped cream:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
hawk206's picture
hawk206

Top Recipe Keepers





Share with Facebook