Pumpkin Gingerbread Souffle

Name: Pumpkin Gingerbread Souffle
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 packages gingerbread cookie mix; 1 glass deep dish pie pan/plate; 1 can 15oz Pumpkin; 1/2 cup Brown sugar; 1/2 cup Granulated sugar; 1 tbsp Cinnamon; 1 tbsp Pumpkin pie spice; 4 eggs

what_a_melon @cook_3961339

it's the most yummy pie ever!!! it's like a gingerbread cookie topped with pumpkin pie :chef :hungry :cookie (L)

what_a_melon @cook_3961339

it's the most yummy pie ever!!! it's like a gingerbread cookie topped with pumpkin pie :chef :hungry :cookie (L)

Saved

Ingredients

1 hour 15 mins

6 servings

The Crust
1 packagesgingerbread cookie mix
1glass deep dish pie pan/plate
The Souffle
1 can15oz Pumpkin
1/2 cupBrown sugar
1/2 cupGranulated sugar
1 tbspCinnamon
1 tbspPumpkin pie spice
4eggs

Saved

Steps

1 hour 15 mins

1

Preheat oven at 350°F
2

Prepare gingerbread cookie mix according to package
3

set aside a small handful of gingerbread for decoration
4

lightly grease pie plate
5

put the cookie mix into pie plate and form a Crust
6

mix all souffle ingredients together and pour into pie crust
7

bake 30 minutes/ if you're using a metal pie pan you will need to adjust the time
8

after the pie has baked for 30 minutes remove from oven... place aluminum foil around the sides to not let the cookie crust burn... form a gingerbread man out of the remaining gingerbread... place gingerbread man on top of pie and continue baking for another 30 minutes
9

let the pie cool for 30 minutes before serving