Pumpkin Pie with a Gingersnap Crust

 

Pumpkin Pie with a Gingersnap Crust

Ingredients:

For the crust:

• • 1 cup gingersnap crumbs
• 1/4 cup melted butter
• 1/4 cup packed light brown sugar

For the filling:

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

Make the crust:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Press the mixture into the bottom of a 9-inch pie plate.
3. Bake for 10 minutes, then set aside to cool.

Make the filling:

1. In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, granulated sugar, sour cream, eggs, cinnamon, ginger, cloves, and salt.
2. Pour the filling into the cooled crust.
3. Bake for 45-50 minutes, or until the filling is set.
4. Let cool completely before serving.

Nutrition Information:

• Calories: 280 per slice
• Protein: 4 grams per slice
• Carbohydrates: 35 grams per slice
• Fat: 12 grams per slice

Tips:

• You can use store-bought gingersnap crumbs or make your own by crushing gingersnap cookies in a food processor.
• If you don't have evaporated milk, you can substitute it with whole milk.
• For a richer flavour, use dark brown sugar instead of light brown sugar.
• You can add a pinch of nutmeg or allspice to the filling for extra flavour.
• Serve your pumpkin pie with whipped cream, vanilla ice cream, or caramel sauce.

Enjoy your delicious pumpkin pie!