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 🙂
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
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon salt
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!