Transform a traditional pumpkin pie into something truly memorable with a simple gingersnap crust that comes together in minutes. Delicately spiced gingersnap cookies add crunch and flavor to every bite of this creamy, holiday favorite.
Ingredients
- ¾ cups gingersnap cookie crumbs: 1 piece
- ½ tablespoons unsalted butter: 2 piece (melted)
- white sugar: 2 Tbsp
- ½ cups pumpkin puree: 1 piece
- evaporated milk: 1 can (12 fluid ounce can)
- packed brown sugar: 0.75 cup
- eggs: 2 piece
- cornstarch: 1 Tbsp
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
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Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.
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Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.
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Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.
