Description
This festive twist on classic pumpkin pie features a spiced gingerbread crust, adding a warm holiday flavor to every bite. Perfect for holiday dinners or as a sweet seasonal treat.
Ingredients
Units
Scale
Gingerbread Crust:
- 1 1/2 cups (180g) gingerbread cookie crumbs
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
Pumpkin Filling:
- 1 (15 oz/425g) can pumpkin puree
- 3/4 cup (150g) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) evaporated milk
Instructions
- Preheat oven to 350°F (175°C).
- Combine cookie crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie pan. Bake for 8 minutes.
- In a large bowl, mix pumpkin puree, brown sugar, spices, salt, eggs, and evaporated milk until smooth. Pour into crust.
- Bake for 50-55 minutes or until the filling is set. Cool completely before serving.
Notes
- Preheat oven to 350°F (175°C).
- Combine cookie crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie pan. Bake for 8 minutes.
- In a large bowl, mix pumpkin puree, brown sugar, spices, salt, eggs, and evaporated milk until smooth. Pour into crust.
- Bake for 50-55 minutes or until the filling is set. Cool completely before serving.