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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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