Gingersnap Pumpkin Pie: The Ultimate Thanksgiving Dessert

Ingredients

• 1.75 cups gingersnap cookie crumbs
• 2.5 tablespoons unsalted butter, melted
• 2 tablespoons white sugar
• 1.5 cups pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 0.75 cup packed brown sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt

Instructions

1. Preheat your oven to 325°F (165°C) for baking.
2. For the crust: Combine gingersnap cookie crumbs, melted butter, and sugar in a bowl. Mix thoroughly until well combined. Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
3. Bake the crust in the preheated oven until golden brown and fragrant, approximately 8-10 minutes. Remove and let it cool completely while preparing the filling. Keep the oven on at the same temperature.
4. For the filling: In a mixing bowl, combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Whisk together until the mixture is smooth and fully combined.
5. Pour the pumpkin filling into the cooled gingersnap crust. Bake until the edges are set and the center has a slight jiggle when gently shaken, about 1 hour. Allow the pie to cool completely on a wire rack before refrigerating for at least 2 hours. Cooling it properly prevents a soggy crust. Serve at either room temperature or chilled, according to your preference.

Nutrition

• Calories: 315 kcal
• Fat Content: 12 g
• Fiber Content: 2 g
• Sodium Content: 319 mg
• Protein Content: 6 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g