Gingersnap Pumpkin Pie

Gingersnap 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. To make this mouth-watering pie, you will need the following ingredients:

For the crust:

- 2 cups of crushed gingersnap cookies
- 1/4 cup of melted butter
- 1/4 cup of brown sugar

For the filling:

- 1 can of pumpkin puree
- 1 can of sweetened condensed milk
- 2 eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
To start, preheat your oven to 350°F. In a bowl, mix together the crushed gingersnap cookies, melted butter, and brown sugar until well combined. Press the mixture into a 9-inch pie dish, making sure to evenly distribute it across the bottom and up the sides.
Next, in a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour the mixture into the prepared crust and smooth out the top.
Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.
The Gingersnap Pumpkin Pie is a delectable dessert that is sure to impress your guests. The crust is crunchy and flavorful, while the filling is creamy and spiced to perfection. This dish is perfect for fall and winter, and is a great way to use up any leftover pumpkin puree.
Type: Dessert Pie
Main Ingredients: Gingersnap cookies, pumpkin puree, sweetened condensed milk.