Gingersnap Pumpkin Pie Bites

“It is nicer than bananas” were the words of my dad who tried to convince us to eat a pumpkin and I just never really liked it.
My dad wasn’t really convincing, and I still believe bananas are tastier, though the pumpkin seeds are great. I like the classic pumpkin pie and I like variations on a theme such as these delicious sweet morsels. A gingersnap pumpkin pie bite intrigued me, but kind of didn’t know what to expect. Will I like it? or not?
Curiosity this time didn’t kill the cat. The cat licked it’s whiskers and asked for the second bowl 🙂

When a day starts kind of heavy, and you don’t even realize it’s Monday and wonder why on Earth is that alarm clock ringing at 7 am, this bites , with it’s amazingly beautiful colour will wake up your senses and bring you a little better mood. That’s what it did to me. And that’s what I wish to you today.

Ingredients

• For the gingersnap crust:
• 2 cups gingersnap cookies, crumbed
• 4 tablespoons butter, melted
• 1/4 cup dark brown sugar
• For the Pumpkin filling :
• 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 a 8x8 glass pan or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bites out of the pan), or you can use silicone pan.
3. .....................................

for full recipes please see : sugarapron.com

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