Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Desserts

Gingersnap-Pear Pumpkin Pie

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

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
8

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