Ingredients:

  • 1 1/2 cups (150g) gingersnap cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (30ml) granulated sugar
  • 1/4 teaspoon ground ginger
  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 fluid ounce / 355ml) can evaporated milk
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine crushed gingersnaps, melted butter, sugar, and ground ginger. Press firmly into the bottom and up the sides of the pie plate. Chill for 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Blind bake the crust for 10 minutes to prevent it from becoming soggy. Let cool before adding filling.
  4. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
  5. Pour the pumpkin filling into the prepared gingersnap crust.
  6. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Use foil or a pie shield if the crust starts to brown too quickly.
  7. Let the pie cool completely on a wire rack. Chill for at least 2 hours before serving.