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Print Recipe
The perfect match! Cooking with a friend and making pumpkin pie
Prep Time 20 mins
Cook Time 1 hr
Servings
pie
Ingredients
Gingersnap Crust
Prep Time 20 mins
Cook Time 1 hr
Servings
pie
Ingredients
Gingersnap Crust
Instructions
To make the crust
  1. Preheat the oven to 350 deg
  2. Add gingersnaps to a food processor and pulse until ground into a coarse meal.
  3. Add 1 tsp. cinnamon and pulse a few times to combine.
  4. Pour gingersnap crumbs into a medium-size bowl.
  5. Add melted butter to the gingersnap crumbs and stir well to combine.
  6. 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
  1. In a large bowl, mix pumpkin puree, ginger, cinnamon, ground cloves and salt.
  2. Stir in sweetened condensed milk until smooth.
  3. Whisk in eggs and yolk, one at a time, until well combined.
  4. Pour pie filling into cooled pie crust, careful not to overflow the crust.
  5. 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.
  6. Cool completely and top with fresh whipped cream.

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