Gingersnap Pumpkin Pie

A pumpkin pie with gingersnap cookie crust.

Course Dessert

Cuisine American

Keyword thanksgiving

Prep Time 10

Cook Time 1

Servings slices

Calories 498.1kcal

Ingredients

Gingersnap Crust

12 oz Gingersnap Cookies about 40 cookies
2 tbsp brown sugar
2 tsp pumpkin pie spice
1/2 cup butter melted

Pumpkin Pie Filling

1 cup pumpkin puree
1 cup brown sugar packed
1 cup heavy cream
2 eggs
1 tbsp pumpkin pie spice
1/2 tsp salt

Instructions

Make the gingersnap crust: In a food processor, pulse the gingersnap cookies until you have a coarse crumb. Add the brown sugar and spice. Pulse once or twice. Add the melted butter and pulse until mixed in. Don't overprocess the cookie crumbs. You want them to be broken up but not completely crumbled.
Pour the crumbs into your pie dish. Using the bottom of a juice glass, work the crumb mixture to spread evenly on the bottom and sides of the pie dish. Press the cookies firmly into the dish. You can use the bottom of a glass to help. Place pie dish in fridge to set and preheat oven to 325 degrees.
NOTE: Depending on the size of your pie dish, you may need to use less of the cookie crust filling to create an even, thin crust. You don't want it to be too thick. I used a 9 1/2" deep pie dish.
While the oven is heating, make the pumpkin pie filling. Place the brown sugar, eggs, salt, and pumpkin pie spice in a bowl. Mix to combine. Next add the pumpkin puree and cream. Whisk to combine.
Take the pie dish out of the fridge and pour in the pumpkin pie filling. Place in the oven and bake for 1 hour. If the crust starts to burn, place tin foil around the edges to prevent further baking of the cookie crumbs.
After an hour, check to see if the pie is done. You want the filling to mostly be set, but the center may still be a little bit jiggly. Take the pie out of the oven and place on a cooling rack to cool. Once it's at room temperature you can serve or place in the fridge overnight. Serve with whipped cream!

Nutrition