E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Easy Pumpkin Pie Lodge Cast Iron | October 23, 2017 Skip the pumpkin spice and let this flavorful, two-ingredient crust do all the work. All you need to make this simple pie is some spicy, crunchy, store bought gingersnap cookies and some melted butter! No rolling, transferring or crimping required. If you can’t find gingersnaps or don’t like ginger, reach for some cinnamon graham crackers instead. Level Beginner Prep Time 5 minutes Cook Time 40 minutes Serves 8 Cook it With Our Round Stoneware Baking Dish Ingredients 1 ¾ to 2 cups fine gingersnap crumbs (about 40-50 small cookies) 6 tablespoons butter, melted 1 egg, separated ¾ cup brown sugar ½ cup sweetened, condensed milk 1 15-ounce can pumpkin ½ teaspoon salt 1 teaspoon vanilla Whipped cream and nuts for garnish Directions Preheat oven to 350 degrees Fahrenheit. Mix cookie crumbs and butter together in pie plate and press to form crust. Bake crust for 10 minutes. Meanwhile, whip egg white until stiff peaks form. Set aside. Beat pumpkin, sugar, milk, salt, vanilla and egg yolk until smooth, then fold in egg whites. Pour pumpkin mixture into pie shell and return to oven for 30 minutes. Cool completely before serving, at least 2 hours. Top with whipped cream and nuts. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Easy Pumpkin Pie Lodge Cast Iron | October 23, 2017 Skip the pumpkin spice and let this flavorful, two-ingredient crust do all the work. All you need to make this simple pie is some spicy, crunchy, store bought gingersnap cookies and some melted butter! No rolling, transferring or crimping required. If you can’t find gingersnaps or don’t like ginger, reach for some cinnamon graham crackers instead. Level Beginner Prep Time 5 minutes Cook Time 40 minutes Serves 8 Cook it With Our Round Stoneware Baking Dish Ingredients 1 ¾ to 2 cups fine gingersnap crumbs (about 40-50 small cookies) 6 tablespoons butter, melted 1 egg, separated ¾ cup brown sugar ½ cup sweetened, condensed milk 1 15-ounce can pumpkin ½ teaspoon salt 1 teaspoon vanilla Whipped cream and nuts for garnish Directions Preheat oven to 350 degrees Fahrenheit. Mix cookie crumbs and butter together in pie plate and press to form crust. Bake crust for 10 minutes. Meanwhile, whip egg white until stiff peaks form. Set aside. Beat pumpkin, sugar, milk, salt, vanilla and egg yolk until smooth, then fold in egg whites. Pour pumpkin mixture into pie shell and return to oven for 30 minutes. Cool completely before serving, at least 2 hours. Top with whipped cream and nuts. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
