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Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

Crust
  • 2 cups gingersnap cookie crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
Filling
  • 1 can pure pumpkin purée 15 oz
  • 1 can evaporated milk 12 oz
  • 3/4 cup brown sugar packed
  • 2 large eggs plus 1 yolk, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

  1. Preheat 350°F. Mix crumbs, melted butter, sugar, salt. Press into 9" pie plate. Blind-bake 10 min.
  2. Whisk pumpkin, evaporated milk, brown sugar until smooth.
  3. Whisk in eggs + yolk, spice, vanilla, salt.
  4. Pour into warm crust.
  5. Bake 50-60 min until edges set, center jiggles slightly.
  6. Cool completely, then chill minimum 4 hours.
  7. Serve with whipped cream.