Gingersnap Pumpkin Pie

Thanksgiving dinner will be a breeze this year thanks to Frankie’s struggle tips for a delicious holiday meal. From a simple turkey entree to a new twist on a classic dessert, Frankie makes a feast without unstuffing his wallet.

Ingredients

Pumpkin Pie

  • 1 (16 oz) box gingersnap cookies
  • 8 tablespoons butter, melted
  • 2 honey packets (2 teaspoons)
  • 1 (15 oz) can pureed pumpkin
  • 3 eggs
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 cup heavy cream
  • ¼ cup sour cream

Cinnamon Whipped Cream

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon cinnamon

Steps

  1. Preheat the oven to 350 degrees F.
  2. Reserving 5-7 gingersnaps for later, place remaining gingersnaps in a sealable plastic bag and crush them with a wooden spoon or rolling pin.

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Thanksgiving Dinner