A spicy pumpkin pie filling baked in a crunchy gingersnap crust. It's a pie marriage made in Heaven.
Prep Time20 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 8servings
Calories: 475kcal
Author: Lucy Brewer
Ingredients
Gingersnap Crust
30gingersnaps, crushed
2tablespoonsgranulated sugar
8tablespoonsunsalted butter, melted
Pie Filling
2cupspumpkin puree, (NOT pumpkin pie filling)
¼cupunsalted butter, melted
½cupgranulated sugar
½cupdark brown sugar, firmly packed
1teaspooncinnamon
½teaspoonginger
¼teaspoonallspice
¼teaspooncloves
¼teaspoonfreshly ground nutmeg
½teaspoonsalt
2tablespoonspure maple syrup
2tablespoonsall-purpose flour
2large eggs
1large egg yolk
1cupheavy cream
1teaspoonvanilla
Instructions
Preheat oven to 350.
Crust
Stir together gingersnap crumbs and sugar. Stir butter into crumbs until well mixed. Press into bottom and sides of slightly buttered 10-inch pie plate. Bake until set and slightly darkened, about 12 minutes.
Increase oven temperature to 350.
Pie Filling
Place pumpkin in large bowl and mix on medium for a couple of minutes. Add melted butter and mix well. Add sugars, spices, flour, and maple syrup and mix well.
Add eggs and mix until combined. Add cream and mix until combined. Stir in vanilla. Pour into prepared pie crust. Bake until filling is set, about an hour.