Deep Dish Pumpkin Pie with Gingersnap Crust

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 2 1/2 cup Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 12 oz Evaporated milk

• Baking & Spices

  • 1/4 tsp All-spice
  • 1/2 cup Brown sugar, light
  • 3 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 9 tbsp Granulated sugar
  • 1/2 tsp Nutmeg
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Snacks

  • 2 cup Gingersnap cookie crumbs

• Dairy

  • 1/4 cup Butter, unsalted

Found on bakedbyrachel.com

Description

Ingredients

• 2C gingersnap cookie crumbs
• 1/4C unsalted butter, melted
• 1Tb granulated sugar
• 1/2 tsp cinnamon
• 2 1/2C pumpkin puree
• 12oz evaporated milk
• 1/2C granulated sugar
• 1/2C light brown sugar
• 2 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp all spice
• 1/4 tsp ginger
• 1/8 tsp ground cloves
• 3/4 tsp salt
• 1 tsp vanilla extract
• 4 large eggs

Directions

• Preheat oven to 350°F.  Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon.  Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick.  Bake for 8-10 minutes.  In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain.  Pour pumpkin mixture into prepared crust.  Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight.