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Gingersnap Pumpkin Pie
Print Recipe
Pin Recipe
Cook Time
1
hour
hr
30
minutes
mins
Course
Halloween
Servings
12
pieces
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.