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Gingersnap Pumpkin Pie Bites

Gingersnap Pumpkin Pie Bites
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Delicious, bite-sized pumpkin pie squares with a spicy gingersnap crust, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookies crumbed
  • 4 tablespoons butter melted
  • 1/4 cup dark brown sugar
  • 1 can sweetened condensed milk
  • 1 can 15 oz pumpkin puree
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350°F.
  2. Line an 8×8 glass pan or light-colored metal baking pan with foil, ensuring foil covers the sides.
  3. In a bowl, stir together the crushed gingersnap cookies, melted butter, and dark brown sugar.
  4. Mix until completely combined.
  5. Press the mixture evenly into the bottom of the prepared pan.
  6. Bake for 10 minutes in the preheated oven.
  7. Remove from oven.
  8. Let the crust cool completely while preparing the filling.
  9. In a separate bowl, combine sweetened condensed milk, pumpkin puree, eggs, cinnamon, nutmeg, ginger, and salt.
  10. Beat with an electric mixer until the mixture is smooth.
  11. Pour the pumpkin mixture onto the cooled gingersnap crust.
  12. Bake on the center rack at 350°F for 1 hour.
  13. Allow to cool for 20 minutes.
  14. Cut into bites.
  15. Serve immediately or store.

Notes

Use a food processor for fine gingersnap crumbs.
Press the crust firmly into the pan for a stable base.
Ensure the crust is fully cooled before adding the filling.
Do not overbake the pumpkin filling; it will set more as it cools.

Find it online: https://sweetcraftrecipes.com/gingersnap-pumpkin-pie-bites/