Gingersnap Pumpkin Pie & Homemade Whipped Cream

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Gingersnap Pumpkin Pie & Homemade Whipped Cream - Food
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Created on: Nov-26-2008   Last updated: Nov-26-2008

 

8.5" x 8.5" - Diecut Binding - Hardcover - Color - Book
Theme: Cookbook    Privacy: Everyone
20 pages    2516 reads    0 people's favorite    0 likes   
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Gingersnap Pumpkin Pie
1 3/4 c gingersnaps (@45 crushed)
2 1/2 tbs. butter, melted
2 tbs. sugar
1 (15 oz.) can pure pumpkin
3/4 c. brown sugar, packed
1 tbs. cornstarch
2 tsp. pumpkin pie spice
1 tsp vanilla
1/4 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
Combine crumbs, sugar & melted butter. Press into sprayed pie pan. Bake at 325degrees for 5 min. Cool. Combine all other ingredients. Pour into crust. Bake at 325 degrees for 1 hour or until filling is set. Cool on wire rack.
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Homemade Whipped Cream
1/2 pint heavy whipping cream
1 tsp. vanilla
1/4 c. sugar
Pour cream into large bowl and whip with whisk on hand mixer until begins to bubble. Add vanilla and slowly add sugar while whipping. Continue to whip until stiff peaks form. Place cream in air-tight container and store in fridge.

 
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missouriangel2
Joined: Nov-26-2008

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