Gingersnap Pumpkin Pie
Ingredients
Crust
- 1 bag gingersnaps (about 40 cookies) crumbled in food processor
- ½ cup powdered sugar
- ¼ cup butter melted
Filling
- 1 15 oz. can pumpkin
- 1 14 oz. can sweetened condensed milk
- 2 eggs
- ½ cup sour cream
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
Topping
- ¼ cup all-purpose flour
- ¼ cup dark brown sugar firmly packed
- 2 Tablespoons butter melted
Instructions
Crust
- Preheat oven to 350°.
- Stir together crumbled gingersnaps, powdered sugar, and butter.
- Press mixture into a 9" deep dish pie pan, spreading the cookies across the bottom and halfway up the sides of the pan.
- Bake at 350° for 10 minutes. Let cool for 30 minutes.
Filling
- Stir pumpkin, milk, eggs, sour cream, cinnamon, vanilla, and ginger together in a large bowl.
- Pour into pie crust and bake at 350° for 30 minutes.
- Add topping. Bake 40 minutes or until pie does not wiggle in the center when pulled out of the oven.
Topping
- Mix flour, sugar, and butter together. Sprinkle over pie.