Gingersnap Pumpkin Pie Recipe

Gingersnap Pumpkin Pie Recipe

  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 1 1/2 cups canned pumpkin
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 fluid ounce) can evaporated milk
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
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