Indulge in the flavors of fall with this mouthwatering Gingersnap Pumpkin Pie. The combination of warm spices, creamy pumpkin filling, and crispy gingersnap crust will make this pie a new family favorite. Serve it at your next holiday gathering or enjoy it any time you're craving a seasonal dessert. With just a few simple ingredients and easy-to-follow steps, this recipe will have you baking a homemade pie that looks and tastes like it came from a professional bakery. Get ready to impress your taste buds with this delectable treat.
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ⅓ cup melted unsalted butter
- 1 can (15 ounces) pumpkin puree
- 1 cup evaporated milk
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Whipped cream, for serving (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the prepared gingersnap crust.
- Bake for 40-45 minutes or until the center of the pie is set. The edges may be slightly cracked.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours or overnight to allow it to set.
- Serve chilled, optionally topped with whipped cream.
