Gingersnap Pumpkin Pie

The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 316 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• ¾ cup packed brown sugar
• 1 ½ cups canned pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon cornstarch
• 1 ¾ cups gingersnap cookie crumbs
• 2 ½ tablespoons butter, melted

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

Step 3

Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.

Step 4

Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.