Gingersnap Pumpkin Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 325 degrees F (165 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'To make the 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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Prebake the crust in the preheated oven until fragrant and lightly browned, 8 to 10 minutes. Remove from the oven and set aside to cool completely while you make the filling; keep the oven on.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'To make the 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pour filling into cooled crust. Bake until the edges are set and the center jiggles slightly when shaken, about 1 hour. Cool the pie completely on a wire rack before refrigerating, about 2 hours. Cooling too soon could make the crust soggy. Serve at room temperature or chilled.'}

📊 Nutrition Facts

Per serving (8 servings total)