In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
Preheat oven to 375F.
Place gingersnaps and margarine in food processor; process until finely ground.
Press gingersnap mixture into 8\" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
Spoon apple-cranberry filling into another 8\" pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 min or until tender.
Spoon filling into gingersnap crust and serve immediately.
Preheat oven to 375\u00b0.
Place gingersnaps and margarine in food processor.
Process until gingersnaps are finely ground. Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes and cool.
cool completely.
Arrange 32 gingersnap cookies in a single layer over
teaspoons pepper.
Process gingersnap cookies in a food processor to
Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
o 350\u00b0F.
Combine gingersnap crumbs, sugar, and ginger in
ith baking paper.
Process cookies in food processor until fine
I used #2 & 10). The cookies and pie filling can be
Preheat oven to 375 degrees F (190 degrees C).
Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool completely.
br>Pulverize the ginger snap cookies in a food processor if
kidney beans than the original recipe calls for. these can be
b>soft peaks form.
Fold into egg mixture.
Spoon into Gingersnap
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
o 425\u00b0.
Place gingersnap cookies in food processor or blender
whip cream until it forms soft peaks. Gently fold into filling
until the rhubarb is very soft and falling apart, 7 to
ine bottom of pan with gingersnap cookies.
Cover with ice cream
ake 40 mins or until soft enough to mash, cool until
an drippings.
To prepare gingersnap gravy, pour off pan juices