Creamy deep dish pumpkin pie with a flavorful gingersnap crust. A perfect addition to your Thanksgiving dessert table.
Prep Time15mins
Cook Time1hr15mins
Total Time1hr30mins
Course: Dessert
Cuisine: American
Keyword: Pie, Pumpkin, Thanksgiving
Servings: 6plus
Ingredients
Crust:
2Cgingersnap cookie crumbs
1/4Cunsalted buttermelted
1Tbgranulated sugar
1/2tspcinnamon
Filling:
2 1/2Cpumpkin puree
12ozevaporated milk
1/2Cgranulated sugar
1/2Clight brown sugar
2 1/2tspcinnamon
1/2tspnutmeg
1/4tspall spice
1/4tspginger
1/8tspground cloves
3/4tspsalt
1tspvanilla extract
4large eggs
Instructions
Preheat oven to 350°F.
Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon.
Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick.
Bake for 8-10 minutes.
In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain.
Pour pumpkin mixture into prepared crust.
Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight.
Notes
Serves roughly 6-8, yields 1: 9-inch pie. An original recipe from Baked by Rachel