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
- 1.75 cups gingersnap cookie crumbs
- 2.5 tablespoons unsalted butter , melted
- 2 tablespoons white sugar
Instructions
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1
Preheat the oven to 325 degrees F (165 degrees C).
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2
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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3
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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4
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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5
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.
Nutrition Facts
Per serving
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