Give your pumpkin pie a little snap this Thanksgiving! This DIY mini pumpkin pie with a ginger snap crust sounds very intriguing. I like a little twist to a common recipe. If you prefer to make a whole pie go for it. Thanks to Everyday Epicurist for the delicious pumpkin pie idea.
- 12 ounce package of gingersnap cookies
- ¼ cup sugar
- 1 stick butter, melted
- 1 can pumpkin puree, 15 ounces
- ½ teaspoon salt
- ½ cup sugar
- 2 eggs
Images from Everyday Epicurist.
For the entire recipe visit Everyday Epicurist.