Gingersnap Pumpkin Pie Bites
*9 inch Round Cake Pan, with removable bottom or 9×9 inch square baking pan
*Cooking Spray, Pam
*Parchment Paper, if using square baking pan
*1/2 Baking Sheet or Jellyroll pan
*Pastry Scraper Cutter
*1 can Reddi Wip or favorite whipped topping
Preheat oven 350*F.
Gingersnap Pie Crust
*1 sleeve/package) Graham Crackers, broken in half
*3 cups Gingersnaps, broken in half pulse in a food processor until small crumbs
*6 tablespoons Butter, melted or room temperature
*1 tablespoon crushed Crystalized Ginger
*2 tablespoons Brown Sugar
In a food processor add the broken graham crackers and Gingersnaps and pulse until small crumbs. Then add butter, crushed ginger and brown sugar and pulse again until butter is mixed throughout.
Add Gingersnap crumbs mixture to the bottom of a Pam sprayed 9×9 inch square pan lined with parchment (for easy lift and removal) or 9 inch round cake pan with removable bottom/spring form cake pan. Press firmly the crumbs into the bottom of pan in a flat layer making the crust and then pour the pie filling on top of the crust.
Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.
Remove pie from pan and place pie on a cutting board and cut with a pastry scraper cutter into slices or if using the square cake pan cut into bite sized squares.
Top slices with whipped cream topping as desired.
*29 Ounce Canned Pumpkin
*1 (15 ounce) can Sweetened Condensed Milk
*4 Eggs, whisked with electric whisk
*1/4 teaspoon Sea Salt
*1/2 teaspoon Nutmeg
*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love
*2 teaspoons Cinnamon
*1/2 teaspoon Ginger
*1/8 teaspoon Cloves
In a bowl whisk together the canned pumpkin and milk. Set aside.
In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.
Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared gingersnap crust.