Gingersnap Streusel Pumpkin Pie

Gingersnap Streusel Pumpkin Pie
Gingersnap Streusel Pumpkin Pie might be just the dessert you are searching for. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 400 calories, 3g of protein, and 5g of fat. A mixture of butter, ground cinnamon, gingersnaps, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Remove and discard paper circle from pie.
2
Place frozen pie on a heavy baking sheet.
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Baking SheetBaking Sheet
3
Bake at 400 for 30 minutes.
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OvenOven
4
Remove from oven.
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5
Stir together crushed gingersnaps and next 5 ingredients until crumbly; sprinkle evenly over pie.
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Gingersnap CookiesGingersnap Cookies
6
Bake at 400 for 1 hour, shielding top of pie with aluminum foil after 30 minutes.
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Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Gingersnap Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyMedium
Ready In45 m.
Servings6
Health Score12
Dish TypesSide Dish
OccasionsThanksgiving
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