Pumpkin Pie with Gingersnap Crust
Pumpkin Pie is almost a requirement for Thanksgiving. I love taking this classic and changing it just a bit with the gingersnap crust. Delicious, seasonal and a crowd pleaser!
Servings: 8
Ingredients
Crust:
- 10 oz gingersnaps cookies
- 8 Tbsp unsalted butter, melted
- 1/4 cup sugar
- Pinch of salt
Filling:
- 6 egg yolks
- 1/2 cup sugar or brown sugar
- 2 Tbsp maple syrup
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 15 oz can pumpkin purée
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
To Serve:
- Fresh whipped cream
- Maldon flaky sea salt
Instructions
- Preheat oven to 325 degrees.
- Using a food processor, prepare crust. Pulse together gingersnap cookies, butter, sugar and salt. Continue pulsing until mixture is finely ground with a sand-like texture.
- Spray pie dish with nonstick spray. Press crust mixture into pan, pressing firmly to create a packed layer. Ensure you carry crust up the side of the pie dish, pressing into the sides.
- Bake crust for 15-20 minutes. While crust is cooking, prepare filling.
- Using a stand mixture fitted with a whisk attachment or using a hand mixture, mix together egg yolks and brown sugar. Once combined, add remaining ingredients and mix until well blended. Set aside.
- Once crust is done baking, let cool for 10 minutes. Turn oven temperature up to 350 degrees.
- Pour pumpkin mixture over cooled crust.
- Bake for 30 minutes, until the edges of the filling are just starting to set.
- Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly.
- Let cool. When ready to serve, top with whipped cream and a sprinkle of flaky sea salt.
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