Gingersnap-Pear Pumpkin Pie

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Gingersnap-Pear-Pumpkin-Pie_0.jpg

A smooth, creamy pumpkin custard surrounds sweet pear halves for an updated version of the classic holiday dessert.

  • 8Servings

Ingredients

  • 2 cups gingersnap crumbs (8 oz.)
  • 4 Tbs. butter or margarine, melted
  • 2 15-oz. cans pear halves in juice, drained (8–10 halves)
  • 1 large egg
  • 2 Tbs. sugar
  • 1/2 cup pumpkin or squash purée
  • 1/4 cup crème fraîche
  • 1/4 cup milk
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg

Preparation

1 | Preheat oven to 350°F. 2 | Stir together gingersnap crumbs and butter in bowl until crumbs are moistened. Press mixture onto bottom and up sides of 9-inch pie dish. Place dish on baking sheet, and bake 10 minutes. Cool 20 minutes. 3 | Arrange pears core side down in piecrust. 4 | Whisk together egg and sugar in medium bowl. Whisk in pumpkin purée, then crème fraîche, milk, ginger, cinnamon, and nutmeg. Pour mixture around pears in crust. 5 | Bake pie 30 to 35 minutes, or until tip of knife inserted in center comes out clean. Cool completely before serving.

Nutrition Information

  • Calories: 246
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 49 mg
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 206 mg
  • Sugar Content: 17 g