Pumpkin + ginger pie

Pumpkin + ginger pie


For Gingersnap Crust:

1 1/2 cups ground gingersnaps

3 tablespoons brown sugar

2 teaspoons ground ginger

6 tablespoons melted butter

For Pie Filling:

2 small roasted pumpkins, puréed

1/4 cup packed brown sugar

1/2 cup sugar

1 1/2 tablespoons ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of ground cloves

1/4 teaspoon kosher salt

6 oz. sweetened condensed milk

2 extra large eggs

1/2 teaspoon vanilla extract




For Gingersnap Crust:

Preheat the oven to 350 degrees. Mix the gingersnaps, sugar, and ginger with whisk. Add melted butter and combine well. Put mix into a greased 9" pie dish. Pack the crumbs evenly around the edge of the dish, making sure to avoid cracks and holes. Bake crust for 10 minutes, then set aside to cool. 

For Pie Filling:

Reduce the oven's heat to 325 degrees. In a large mixing bowl, add the pumpkin purée and the next ten ingredients. Whisk very well for a couple minutes until very smooth. Pour pumpkin mix into the cooled pie crust. Bake for 30 minutes, or until the filling is set. Allow the pie to cool for 2 hours before serving.