Try this Gingersnap Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionDirections: In a small bowl combine the cookie crumbs, butter and sugar. Blend until moist. Spray a 9" pie plate with cooking spray and then press the cookie crumb mixture into pie plate and up the sides . Bake at 325 degrees for 5 minutes. Remove and let cool completely. In a large mixing bowl, combine the pumpkin puree, brown sugar, cornstarch, cinnamon, vanilla, salt, nutmeg, eggs, and evaporated milk. Blend with a whisk until well combined. Pour into the baked crust. Bake at 325 degrees for 1 hour or until set up and firm. Cool and refrigerate to chill.
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Serving Size: 1 Serving (1576g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3740 | ||
Calories from Fat: 943 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.8g | 140 % | |
Saturated Fat 40.7g | 203 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 2191.3mg | 674 % | |
Sodium 2684.4mg | 93 % | |
Potassium 2796.5mg | 74 % | |
Total Carbohydrate 635.9g | 187 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 617.7g | ||
Protein 82.2g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3740
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