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Gingersnap Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
200 minutes
Elevate pumpkin pie with a simple spiced gingersnap crust for a delicious holiday treat!
Ingredients:
  • 1.75 cups gingersnap cookie crumbs
  • 2.5 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 1.5 cups pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 0.75 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Prepare the crust by thoroughly combining gingersnap crumbs, melted butter, and sugar. Press the mixture into a 9-inch pie pan, ensuring it covers the bottom and sides evenly.
  • Bake in the preheated oven for 5 minutes, then set aside to cool while preparing the filling, keeping the oven on.
  • Prepare the filling by mixing together pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a bowl until well combined using a wire whisk.
  • Carefully pour the delicious filling into the cooled crust. Bake for about 1 hour, or until the center has a slight jiggle while the sides are set. Allow it to cool for at least 2 hours before slicing and indulging in a perfect dessert.

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