Gingersnap Crusted Pumpkin Pie

Gingersnap Crusted Pumpkin Pie is a delicious dessert that combines the warm flavors of pumpkin and ginger. This recipe is perfect for any occasion, whether it's a holiday gathering or a cozy night in. The gingersnap crust adds a crunchy texture to the smooth and creamy pumpkin filling, making it a crowd-pleaser.
To make this Gingersnap Crusted Pumpkin Pie, you will need the following ingredients:

For the crust:

- 2 cups gingersnap cookies, crushed
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar

For the filling:

- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
To start, preheat your oven to 350°F. In a mixing bowl, combine the crushed gingersnap cookies, melted butter, and granulated sugar. Mix until well combined. Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Bake the crust for 10 minutes, then set aside to cool.
In another mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour the mixture into the cooled gingersnap crust. Bake for 45-50 minutes, or until the filling is set and the edges are golden brown.
Once the pie is done baking, let it cool to room temperature before serving. You can top it with whipped cream or serve it as is. The Gingersnap Crusted Pumpkin Pie has a beautiful golden color and a rich, creamy texture. The combination of pumpkin and ginger creates a warm and comforting flavor that is perfect for fall.
In summary, the Gingersnap Crusted Pumpkin Pie is a delectable dessert that is easy to make and perfect for any occasion. Its type is a dessert and its three main ingredients are gingersnap cookies, pumpkin puree, and sweetened condensed milk. Try this recipe today and impress your guests with its delicious taste and beautiful appearance.