Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: Ground cloves, ¼ teaspoon; Unsalted butter, 6 tablespoons, melted; Half-and-half or heavy cream, 1½ cups; Crushed gingersnaps, 1½ cups; Light brown sugar, ¾ cup firmly packed; Ground ginger, ½ teaspoon; Salt, ½ teaspoon; Freshly grated nutmeg, ¼ teaspoon; Large eggs, 3; Granulated sugar, 3 tablespoons; Canned pumpkin purée, 1⅔ cups; Whipped cream for serving; Ground cinnamon, ½ teaspoon

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

The crunchy cookie crust makes an easy-to-assemble base for the creamy pumpkin filling. The pie can be made up to 1 day in advance. Serve with whipped cream flavored with Cognac, if you wish.

Ingredients

Gingersnap Crust

Crushed gingersnaps, 1½ cups
Granulated sugar, 3 tablespoons
Unsalt

Method

Preheat the oven to 350°F.

To make the crust, in a small bowl, stir together the gingersnap crumbs, granulated sugar, melted butter, and ginger until evenly moistened. Pat evenly into the bottom and up the sides of a 9-