Thanksgiving isn’t complete without pumpkin pie, and we’re thrilled to share a recipe that’s been a staple in our celebrations. This pie is creamy, spiced to perfection, and sure to become a favorite in your home.
Whether you're making memories in the kitchen with loved ones or simply savoring a slice by yourself, this recipe is a guaranteed hit.
Ingredients - Crust
6 oz Ginger Snap Cookies, crushed into crumbs
1 1/4 tablespoon Dark Brown Sugar
1 1/4 oz Butter, melted
Ingredients - Pie Filling
1 can (14 oz) Pumpkin Puree
1 cup Evaporated Milk
1/2 teaspoon salt
1 teaspoon fresh grated Nutmeg
1 1/2 teaspoons ground Cinnamon
1 teaspoon ground Ginger
3 Eggs
1 Egg Yolk
3/4 cup Dark Brown Sugar
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- Steps Heat oven to 350°F. Pulse pie crust ingredients in a food processor until combined. Form into a 9-inch pie pan and bake for 10 minutes. Cool on counter.
- In large bowl, combine pumpkin, evaporate milk, salt, nutmeg, cinnamon and ginger. Stir or whisk until well combined.
- In a separate bowl, whisk eggs, egg yolk and dark brown sugar until well combined. Add to pumpkin mixture, stirring or whisking until well combined.
- Pour into baked and cooled pie crust and bake 40 to 60 minutes or until center is set and just jiggly. Cool 3 hours. Serve warm with whipped cream.
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