Creamy deep dish pumpkin pie with a flavorful gingersnap crust. A perfect addition to your Thanksgiving dessert table.
Keyword: Pie, Pumpkin, Thanksgiving
2Cgingersnap cookie crumbs
2 1/2Cpumpkin puree
1/2Clight brown sugar
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.
Serves roughly 6-8, yields 1: 9-inch pie. An original recipe from Baked by Rachel
Deep Dish Pumpkin Pie with Gingersnap Crust - https://www.bakedbyrachel.com/deep-dish-pumpkin-pie-with-gingersnap-crust/