Delicious Gingersnap Pumpkin Pie Recipe

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

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Mix well until the crumbs are evenly coated.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
5. Pour the pumpkin mixture into the prepared gingersnap crust.
6. Bake for 40-45 minutes or until the center of the pie is set. The edges may be slightly cracked.
7. Remove the pie from the oven and let it cool completely on a wire rack.
8. Once cooled, refrigerate the pie for at least 2 hours or overnight to allow it to set.
9. Serve chilled, optionally topped with whipped cream.

Interesting Facts