Gingersnap Pumpkin Pie

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 315 Calories

Ingredients

• 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 (12 fluid ounce) can evaporated milk
• 2 large eggs
• 1 tablespoon cornstarch
• 1 ¾ cups gingersnap cookie crumbs
• 1 ½ cups pumpkin puree
• 2 ½ tablespoons unsalted butter, melted

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.