Pumpkin Pie in a GIngersnap Crust

Why I Love This Recipe

I use Carr's Lemon Ginger Cookies for the crust

Ingredients You'll Need

Pumpkin Pie in Gingersnap Crust

For the crust:

25 crushed ginger snap cookies (store bought OK; recipe for homemade gingers forthcoming).

4 ounces butter (melted)

Place the cookies in a food processor and pulse until they form a coarse crumb. Put them in a pie plate, pour the melted butter over them, then pat them until the crust is smooth and slightly moistened all around. Set aside.

For the pie filling:

1 1/2 cup pumpkin puree (the pulp of 2-3 sugar pumpkins or 1 large can)

1 cup brown sugar

2 eggs

2 Tbs. butter

3 Tbs. heavy cream

4 oz. milk

2 Tbs. maple syrup

1 Tbs. vanilla

1 Tbs. dark rum (optional)

1/2 cup candied orange zest

Questions, Comments & Reviews