Pumpkin Pie With Gingersnap Crust
Ingredients
Directions
For the Crust
6 oz
gingersnaps, finely ground
0.5 c
pecans, finely ground
3 tbsp
light brown sugar, packed
3 tbsp
unsalted butter, melted
For the Filling
15 oz
canned pumpkin
0.75 c
brown sugar, packed
1 c
heavy cream
2 lg
eggs
1 tsp
vanilla
1.25 tsp
cinnamon
0.75 tsp
ground ginger
0.25 tsp
nutmeg
0.25 tsp
allspice
0.25 tsp
salt
Topping (optional):
0.33 c
toasted pecans, chopped
0.33 c
toffee bits (such as Skor)
0
whipped cream, to serve
Pumpkin Pie With Gingersnap Crust
Pumpkin pie tastes awesome with a gingersnap crust (and it’s easier than a regular pie crust!). This is a perfect, traditional pumpkin pie—and you can opt for an optional sprinkle of toasted pecans and toffee bits to really take it over the top.
8-10 servings
For the crust
- Preheat the oven to 350°F.
- Mix all of the crust ingredients in a bowl. Press evenly onto the bottom and up the sides of a 9-inch pie plate (if you use a pie plate with a removable bottom, place it on a baking sheet).
- Bake 10 minutes. Cool completely on a wire rack. Leave the oven on for the pie.
For the Pie
- Whisk all filling ingredients in a large bowl and pour into the cooled crust.
- Bake at 350 degrees for 45 to 50 minutes or until the pie is just set in the middle (it will still jiggle a little, but a knife inserted into the middle will come out custardy, not liquidy).
For The toffee pecan topping
- When the pie is done, sprinkle toasted pecans and toffee bits in a wide border around the edge of the hot pie. Cool the pie completely on a wire rack before slicing. Serve with whipped cream.
Recipe by Tara Tuckwiller