Instead of pumpkin pie this season, try this gingersnap pumpkin pie bites.
“It is nicer than bananas” were the words of my dad who tried to convince us to eat a pumpkin and I just never really liked it.
My dad wasn’t really convincing, and I still believe bananas are tastier, though the pumpkin seeds are great. I like the classic pumpkin pie and I like variations on a theme such as these delicious sweet morsels. A gingersnap pumpkin pie bite intrigued me, but kind of didn’t know what to expect. Will I like it? or not?
Curiosity this time didn’t kill the cat. The cat licked it’s whiskers and asked for the second bowl 🙂
When a day starts kind of heavy, and you don’t even realize it’s Monday and wonder why on Earth is that alarm clock ringing at 7 am, this bites , with it’s amazingly beautiful colour will wake up your senses and bring you a little better mood. That’s what it did to me. And that’s what I wish to you today.
Still Here ?
For these morsels, you will need a gingerbread cookies, condensed milk, pumpkin and inevitable spices pumpkin can’t go without.
Sounds good ?
Ok, follow me to the kitchen and Let’s Make A new favorite Fall Dessert.
Ingredients
- For the gingersnap crust:
- 2 cups gingersnap cookies, crumbed
- 4 tablespoons butter, melted
- 1/4 cup dark brown sugar
- For the Pumpkin filling :
- 1 can sweetened condensed milk
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Line a 8x8 glass pan or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bites out of the pan), or you can use silicone pan.
- In a bowl, stir together the crushed gingersnap cookies, melted butter, and dark brown sugar until completely combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes in the preheated oven.
- Remove from oven and let cool completely while you prepare the filling.
- In a bowl combine sweetened condensed milk,pumpkin pure, eggs, cinnamon, nutmeg, ginger, and salt.
- Beat with an electric mixer until smooth.
- Pour mixture onto gingersnap crust.
- Bake on center rack at 350 degrees for 1 hour.
- Allow to cool for 20 minutes, then cut into bites and serve!
Notes
* adapted from Mama loves Food
Can you use sweet potato instead don’t like pumpkin
Hi Jackie, I didn’t try that way,but I think it will be OK.
Happy baking!
Have tried similar recipes using gingerbread cookie/bread mix. This is the best recipe. Crust is perfect. Thanks for sharing