"Put a new spin on the traditional Thanksgiving pie and wow your holiday guests. This Pumpkin pie is made with a zesty gingersnap crust. "
Crust:
2 1/2–3 1/2 cups gingersnaps (at least one whole box)
6 tablespoons (3/4 stick) butter, melted
Filling:
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (15 ounces) pumpkin purée
1 can (12 ounces) evaporated milk
Prepare the crust: crush the gingersnaps by placing them in a ziplock bag and grinding over them with a rolling pin until they are a fine, crumbly texture. (That’s how I do it, but if you must, use a blender or—I choke on the words—a food processor.)
Mix cookie crumbs with melted butter. Pat the mixture into your pie plate as evenly as possible, pressing the crumbs up onto the sides of the dish, as well.
Prepare the filling: Mix sugar and all the spices in a small bowl, and set aside.
In a large bowl, beat the eggs with a fork or whisk. Add the pumpkin and sugar-spice mixture, and then whisk in the milk.
Bake at 425°F for 15 to 20 minutes, and then turn temperature down to 375°F and bake for another 30 minutes or until done. Do the “jiggle test” to see if liquid filling has firmed. Sticking a knife in it also helps for determining doneness; knife should come out clean. If the custard cracks, it is done—though preferably get it out of the oven before cracks appear.