Ingredients
Units
Scale
For pie filling:
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 tbsp vanilla
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
For pie crust:
- 15–20 Lehman’s Crispy Ginger Snaps (crushed)
- 1/2 cup light brown sugar
- 4 tablespoons melted butter
Instructions
- For the gingersnap crust, begin by preheating your oven to 350°F (175°C). In a food processor, crush 15 to 20 gingersnap cookies until you have about 1 ½ cups of crumbs. Transfer the crumbs into a mixing bowl and add ½ cup of light brown sugar. Stir well to ensure the sugar and crumbs are fully combined. Next, pour in 4 tablespoons of melted butter and mix until the crumbs are evenly coated. Press the gingersnap mixture evenly into a 9-inch pie dish, making sure to press up the sides as well to create crust. Make sure to make the crust short enough for the pie filling to cover the entire crust.
- In a large bowl, whisk together the can of pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt.
- Pour the pumpkin filling into the crust. Smooth out the top with a spatula to ensure an even surface. Be sure the filling covers the entire crust. Bake the pie at 350°F (175°C) for 45-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean. The edges might slightly crack as it cools, but that’s normal.
- Allow the pie to cool for at least 2 hours before slicing and serving with the whipped cream of your choice.