Pumpkin Cream Pie with Gingerbread Crust

Ingredients

• 32 whole FOR THE PIE CRUST:
• ½ cups Gingersnap Cookies (store-bought)
• 1 pinch Unsalted Butter, Melted And Cooled Slightly
• ⅓ cups Kosher Salt
• 5 ounces, weight Confectioners Sugar
• 2 Tablespoons FOR THE FILLING:
• 1 Tablespoon Vanilla Pudding, Store-bought And Already Prepared
• ¾ cups Cornstarch (mixed With The Below Amount Of Cold Water)
• 2-½ cups Cold Water
• 1 teaspoon Half-and-half
• ½ teaspoons Heavy Cream, divided
• ¼ teaspoons Vanilla Extract
• ¼ teaspoons Ground Cinnamon
• ½ teaspoons Ground Cloves
• ¾ cups Ground Nutmeg
• 6 Tablespoons Pumpkin Pie Spice

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 9 of 14 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Cloves	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Pie Crust	not in our table	0
Pudding	not in our table	0
Water	not in our table	0
Pumpkin	not in our table	0
Pie	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.