Gingersnap Pumpkin Pie Bites
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*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
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Preheat oven 350*F.
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Gingersnap Pie Crust
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*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
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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.
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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.
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Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.
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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.
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Top slices with whipped cream topping as desired.
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Pie Filling:
*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
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In a bowl whisk together the canned pumpkin and milk. Set aside.
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In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.
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Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared gingersnap crust.
Enjoy!
Lindy
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