Posted by Jennifer Lee on October 22, 2012 0 Comments
Gingersnap crust is the perfect complement to our
homemade pumpkin pie. A delicious fall treat!
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes one 9” pie crust
3/4 cups gingersnap crumbs
1/4 cup brown sugar, packed
1 Tbsp whole wheat flour
1/2 tsp Kosher salt
4 Tbsp (1/2 stick) unsalted butter, melted
1. Using a food processor, blend about 3 cups of gingersnap cookies into crumbs. You should yield about 1¾ cups.
2. In a large bowl, whisk together the dry ingredients. Then add the melted butter and stir until well combined. The mixture should stick together when pressed with your fingers. If not, add a little cold water (up to 1 Tbsp).
3. Press the crumbs into a
9” pie plate. Bake at 350F for about 10 minutes. Cool completely before making
our homemade pumpkin pie.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.