Gingersnap Crusted Pumpkin Pie

The only type of crust you should be making from now until Dec 26 is gingersnap crust. For everything. Takes your pumpkin pie to a whoooole new level. Add some candied pecans and you just won thanksgiving. If you’re looking for a last minute thanksgiving dessert, this is it!!

Makes 1 pie, 8 slices

Ingredients

For the Crust

• 2 & 1/4 cups gingersnap cookies crumbs

• 1/4 tsp cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 7 tbs butter, melted

For the Filling

• 540 ml (1 smaller can) pumpkin purée

• 1/2 cup brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp ground cloves

• 1/4 tsp salt

• 1/2 cup table cream (18%) or half and half cream (10%)

• 2 eggs

• 1 tsp vanilla extract

• 3 tbs white sugar

Directions

1. Preheat the oven to 350 F. Combine all of the ingredients for the crust in a mixing bowl. Mix to combine then press into a 9 inch pie pan or tart pan. Bake for 9 minutes, then remove from heat and let it cool a minimum of 10 minutes.

2. While the crust is cooling, prepare the filling. In a medium saucepan, combine the pumpkin, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and whisk to combine. Turn the heat up to low, then cook until the pumpkin begins to splatter, anywhere from 7-10 minutes. Remove from heat.

3. In another bowl, whisk together the table cream/half and half, eggs, vanilla extract and white sugar. Pour the cream mixture into the pumpkin mixture and whisk very well until fully combined. Pour the filling into the cooled crust and bake for 50 minutes. Let pie cool for 20-30 minutes before removing from pan or slicing.