Gingersnap-Pear Pumpkin Pie
- 2 cups gingersnap crumbs (8 oz.)
- 4 Tbs. butter or margarine, melted
- 2 15-oz. cans pear halves in juice, drained (810 halves)
- 1 large egg
- 2 Tbs. sugar
- 1/2 cup pumpkin or squash puree
- 1/4 cup creme fraiche
- 1/4 cup milk
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1 pinch ground nutmeg
- Preheat oven to 350F.
- 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.
- Arrange pears core side down in piecrust.
- Whisk together egg and sugar in medium bowl.
- Whisk in pumpkin puree, then creme fraiche, milk, ginger, cinnamon, and nutmeg.
- Pour mixture around pears in crust.
- Bake pie 30 to 35 minutes, or until tip of knife inserted in center comes out clean.
- Cool completely before serving.
gingersnap crumbs, butter, pear, egg, sugar, pumpkin, creme fraiche, milk, ground ginger, ground cinnamon, ground nutmeg
Taken from www.vegetariantimes.com/recipe/gingersnap-pear-pumpkin-pie/ (may not work)