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This is my new favorite pumpkin pie. It’s so good!
And there are leftover gingersnaps that you get to eat! I love them with a nice, hot cup of tea.
Make it gluten free by using Gluten Free Ginger Snaps!
Ginger Snap Pumpkin Pie
1 1/3 cups ginger snap crumbs (you used to be able to buy the crumbs, I don’t know if you still can)
2 T sugar
2 1/2 T melted butter
Run the ginger snaps through the food processor, blender, or use a rolling pin to crush them in a plastic bag. It just takes a couple of handfuls, so crumb them then measure, so you don’t end up with a lot of extra crumbs. Of course, they can be saved in an airtight container until you make pie again.
Mix the crumbs, sugar and butter. Spray the pie pan, I prefer using glass pie pans. Press the crumb mixture into the pan and up the sides. Bake at 325* for 5 minutes. Cool. Can be stored in fridge up to 2 days before filling.
1 1/2 cups pumpkin puree
3/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 – 12 ounce can evaporated milk
Combine everything in a bowl. Whisk well.
Pour into shell. Bake 325* 1 hour or until firm.
Cool completely. Chill.
Look at that crust!
Serve with lots of whipped cream!
If you should happen to have any leftovers, store them in the fridge.
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