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| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Servings |
pie
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Ingredients
Gingersnap Crust
- 12 oz. gingersnap cookies
- 1 tsp. cinnamon
- 1/2 cup butter melted
Pie Filling
- 1 15-oz. can pumpkin puree
- 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1 14-oz. can sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp. vanilla extract
Ingredients
Gingersnap Crust
Pie Filling
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Instructions
To make the crust
- Preheat the oven to 350 degrees.
- Add gingersnaps to a food processor and pulse until ground into a coarse meal.
- Add 1 tsp. cinnamon and pulse a few times to combine.
- Pour gingersnap crumbs into a medium-size bowl.
- Add melted butter to the gingersnap crumbs and stir well to combine.
- Pour crumb mixture into a 9" ungreased pie pan. Press crumbs evenly along the bottom of the pan and up the sides. Bake in the oven for 7 minutes to set crust. Let cool for 10 minutes.
To make the pie filling
- In a large bowl, mix pumpkin puree, ginger, cinnamon, ground cloves and salt.
- Stir in sweetened condensed milk until smooth.
- Whisk in eggs and yolk, one at a time, until well combined. Add vanilla.
- Pour pie filling into cooled pie crust, careful not to overflow the crust.
- Bake in the oven for 30 minutes. Reduce oven temperature to 325 deg and bake for another 25 minutes until pie is mostly set (It may be a little soft in the middle). It will set completely as it cools.
- Cool completely and top with fresh whipped cream.
- Enjoy!