Prep Time::20 mins
Cook Time:: 1 hr
Additional Time:: 2 hrs
Total Time:: 3 hrs 20 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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Crust:
1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons unsalted butter, melted
2 tablespoons white sugar
Pie Filling:
1 ½ cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
¾ cup packed brown sugar
2 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.
Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.
Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.