Gingersnap Pumpkin Pie

This creamy gingersnap pumpkin pie has a crunchy gingersnap cookie crust and perfectly spiced pumpkin filling for a showstopping Thanksgiving dessert.

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

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can evaporated milk
• 2 large eggs
• 1 tablespoon cornstarch
• 0.25 teaspoon salt
• 0.75 cup packed brown sugar
• 0.25 teaspoon ground nutmeg
• 1.5 cups pumpkin puree
• 2.5 tablespoons unsalted butter, melted
• 1.75 cups gingersnap cookie crumbs

Recipe Instructions

Step 1

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

Step 2

To make the 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

Prebake the crust in the preheated oven until fragrant and lightly browned, 8 to 10 minutes. Remove from the oven and set aside to cool completely while you make the filling; keep the oven on.

Step 4

To make the 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 cooled crust. Bake until the edges are set and the center jiggles slightly when shaken, about 1 hour. Cool the pie completely on a wire rack before refrigerating, about 2 hours. Cooling too soon could make the crust soggy. Serve at room temperature or chilled.