Pumpkin Pie with Gingersnap Crust
There are two types of pie people out there, custard pies and non-custard pies. I am in the non-custard pie group. Custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract, and sometimes nutmeg combined with a pie crust. (Thanks Wikipedia!). For me, it's a texture thing. I don't like custard (unless it's the ice cream kind), or flan, or creme brûlée, panna cotta, count me out. I just started to like Greek yogurt the last year. Textures weird me out.
The exception I will make is for pumpkin pie around Thanksgiving. I am team pecan pie all the way - unless it's the gross goopy kind. But pumpkin pie can be really nice and flavorful, and just what hits the spot with some coffee and fresh whipped cream.
For this pie, I didn't want to do a traditional pie crust and instead decided to do something with more flavor and texture, so what better option than ginger snaps? They are super flavorful, easy to find, and are a little bit more structured than graham crackers so it supports the custard better. I often think that pies could have more flavor and sometimes disappoint so I really packed it in there in the filling, and by letting it sit for a day before baking, the flavors got to know each other really well. It also sat completely baked in the fridge for about two days before eating and the integrity of the crust was still good and the flavors were awesome.
A simple pie that's sure to impress family and friends this Thanksgiving, so you should really try this one out!
Pumpkin Pie with Ginger Snap Crust
Ingredients
Crust:
14 oz Ginger Snap Cookies
1 tsp Vanilla Extract
1 stick unsalted butter, melted
Filling:
1 - 15 oz can Pumpkin Puree
1 - 14 oz can Sweetened Condensed Milk
1 Tbsp Cinnamon
1 tsp All Spice
1 tsp Ginger
1 tsp Nutmeg
2 Tbsp Light Brown Sugar
1 tsp Vanilla Extract
2 large eggs, plus an additional Egg Yolk
Instructions
Crust:
In a food processor, add all of the ginger snap cookies and turn them into fine crumbs. Once pulverized, add in vanilla and butter, pulsing until mixed. Transfer to a 9-inch pie plate and evenly coat the entire inside of the pan. Bake at 350-degrees for 10 minutes to set. Let cool for 10-15 minutes before adding the filling.
Filling:
In a medium bowl, mix together the pumpkin, condensed milk, spices, sugar, and vanilla. Mix until well combined, cover, and refrigerate for at least 24 hours. Once ready to bake, remove from the fridge and whisk in the eggs and yolk until just combined. Pour into the prepared pie dish. Bake at 325 for 45-55 minutes or until pie is just set.