Pumpkin Pie With Gingersnap Crust
- Gingersnap Crust
- 8 ounces Gingersnap cookies (about 36 cookies)
- 1/4 cup Butter
- Filling
- 1/2 cup Brown sugar
- 1/2 cup Sugar
- 1 cup Heavy cream
- 1 teaspoon vanilla
- 2 eggs
- 1 cup Pumpkin puree
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- Melt the butter on a small pan over medium heat. When melted, let it cook for a couple of minutes so it starts browning and smelling a bit nutty. Break the cookies a little bit into the food processor and process until crumbly. Add the butter and pulse again for a second so it all gets wet. Push the mixture into a pie dish using a glass. Let it cool in the refrigerator for 20 minutes and then bake for 15 minutes at 325u0b0F, then take it out to cool.
- For the filling, combine all of the ingredients and beat by hand until combined. Pour into the crust. Using foil, cover the edges of the crust so it doesn't burn (I forgot). And bake it at 350u0b0 for about 50-55 minutes, until the top is not giggly anymore. Let it cool all the way (or refrigerate overnight) before decorating.
crust, cookies, butter, filling, brown sugar, sugar, heavy cream, vanilla, eggs, cinnamon, salt
Taken from food52.com/recipes/39508-pumpkin-pie-with-gingersnap-crust (may not work)