Pumpkin Pie with Gingersnap Crust



Pumpkin Pie with a Ginger Snap Crust

for the crust

1 1/2 Cups of finely ground ginger snap cookies
5 Tablespoons of melted butter
2 Tablespoons of brown sugar
1 Teaspoon of ground cinnamon
1/2 Teaspoon of salt

Preheat oven to 350 F. Ground ginger snap cookies in a food processor or with a rolling pin in a ziplock bag until finely ground. Mix together ground ginger snaps, melted butter, brown sugar, cinnamon and salt. Press into a 9-inch pie pan and bake for 8-10 minutes until golden and fragrant. Let cool for 10 minutes before pouring filling in. 

for the pumpkin filling

1 15 oz can of pumpkin puree
1 12 oz can of evaporated milk
3/4 Cup of brown sugar
2 Large eggs
1 Teaspoon of cinnamon
2 Teaspoons of pumpkin pie spice
1/2 Teaspoon of salt

Preheat oven to 425 F. In a large mixing bowl combine pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, and salt. Slowly whisk in evaporated milk. Pour into gingersnap baked crust and bake at 425 F for 20 minutes and then reduce heat to 350 F for an additional 15-20 minutes until the middle of pie is just set. 

optional: maple whip cream

1 Cup of heavy whipping cream
2 Tablespoons of pure maple syrup
ground cinnamon for sprinkling

 

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