Pumpkin Pie with Gingersnap Cookie Crust

Pumpkin pie is a quintessential holiday favorite! In fact 50000 pumpkin pies are baked annually in the United States! And the largest pumpkin pie ever made was 5ft across and contained 80 pounds of pumpkin puree!! That’s a huge pie!

Now, I’m not looking to set any records with my pumpkin pie but I have an easy tasty recipe that I think will quickly become a favorite for family.

I make my pumpkin pie with a gingersnap cookie crust instead of a traditional pie crust. I like the spiced molasses flavor of the cookie against the creamy sweet filling. It’s super yummy! Here is what you need!

For pie crust:

2-3cups gingersnap cookies crushed

1 stick salted butter

1/4c. Granulated sugar

Blend ingredients together in a food process pour into a lightly greased pie pan and press into the bottom and sides of the pan to make a crust. Set aside in the refrigerator until filling is ready.

For filling:

3/4c. Granulated sugar

1 tsp cinnamon

1/2tsp salt

1/2 tsp ground ginger

1/4 tsp ground clove

1/4 tsp ground nutmeg

3 eggs

2/3c. Pumpkin puree

1/2c. Sweetened condensed milk

Preheat over to 375°F, in a large mixing bowl add sugar, and spices sift together with a fork. Add eggs, pumpkin puree, and sweetened condensed milk. Mix on medium speed until all is well combined. Remove crust from the refrigerator. Pour filling into the crust. Cover with aluminum foil, creating a “tent” over the pie so that the foil doesn’t tough the top surface of the pie. Place in the preheated oven and bake 40-50 minutes, remove foil for the last 5 minutes of baking. Use a knife or cake tester to check for doneness. Allow to cool for 2 hours and then refrigerate until ready to serve.

Top with whipped cream and enjoy!

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