Ginger Snap Pumpkin Pie with Ginger Cream

Ginger Snap Pumpkin Pie with Ginger Cream
15 Ingredients
  • 5 tablespoons butter, melted, plus more for greasing
  • 2 tablespoons sugar
  • 1/4 teaspoon fine salt
  • 16 gingersnap cookies
  • 1 sleeve graham crackers (about 9 sheets)
  • 2 cups pumpkin puree (about 1 1/2 cans)
  • 1/4 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 banana, mashed
  • 1 egg white
  • One 5-ounce can evaporated milk
  • 3/4 cup heavy cream
  • 3 tablespoons sugar
  • 3 tablespoons candied ginger, minced
Nutrition
334
17% daily value
10 servings
                                       
                                            vegetarian
     

Fat

26% 17

Saturated

47% 9

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

14% 42

Carbs (net)

- 39

Fiber

13% 3

Sugars

- 24

Sugars, added

- 10

Protein

11% 5

Cholesterol

27% 81

Sodium

9% 222

Calcium

10% 99

Magnesium

9% 36

Potassium

7% 328

Iron

14% 2

Zinc

6% 1

Phosphorus

17% 122

Vitamin A

76% 684

Vitamin C

5% 4

Thiamin (B1)

8% 0

Riboflavin (B2)

19% 0

Niacin (B3)

8% 1

Vitamin B6

11% 0

Folate equivalent (total)

13% 52

Folate (food)

- 21

Folic acid

- 18

Vitamin B12

7% 0

Vitamin D

190% 28

Vitamin E

10% 2

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 105
Comments
 
×