Recipes

Ginger Snap Pumpkin Pie

Course

Dessert

Servings

Ingredients

1 MI-DEL Gluten Free Ginger Snap Pie Crust
2/3 cup cream or half-and-half
6 tbsp. honey
2 eggs , beaten
1 (15-ounce) can pumpkin puree
3 tablespoons all purpose flour or rice flour
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Course

Dessert

Servings

Ingredients

1 MI-DEL Gluten Free Ginger Snap Pie Crust
2/3 cup cream or half-and-half
6 tbsp. honey
2 eggs , beaten
1 (15-ounce) can pumpkin puree
3 tablespoons all purpose flour or rice flour
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Instructions

Preheat oven to 350° F.
In large bowl, whisk together cream, honey, and eggs. In separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth.
Pour filling into crust. Bake 45 to 55 minutes, or until firm.
Cool completely before slicing.

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