It’s that time of year when everything is pumpkin, pumpkin and pumpkin! Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust.
I box of gingersnap cookies, I used store brand, crushed into crumbs
2 Tablespoons sugar
3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside.
1 15 ounce can of pumpkin purée, not pie filling
1 12 ounce can of evaporated milk
3/4 cup packed light brown sugar
2 eggs, I used extra large
1 Tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Whip cream, nutmeg or sprinkles for garnish.
Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top. Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!