Remember when I said the next post would be brownie bites? That was a joke. Also, remember when the title said this pie is famous? Apparently that is a joke too. I have made this pie every thanksgiving since high school, and I look forward to it every year. For the past two years when I come home from school, my mom has already bought that year’s pumpkin pie! Despite the pie being obviously forgettable during the year, every Thanksgiving it disappears at dessert time, we’ll see how this year goes.
The crust is what differentiates this pumpkin pie, it is made of crushed gingersnap cookies. This recipe adapted from Cooking Light.
– 1 3/4 cups gingersnap cookie crumbs (appx 45 cookies, one bag)
– 2 tablespoons melted butter
– 2 tablespoons granulated sugar
– 1 1/2 cups canned pumpkin puree
– 1/2 cup packed light brown sugar
– 1/4 cup packed dark brown sugar
– 1 tablespoon cornstarch
– 1 teaspoon ground cinammon
– 1/4 teaspoon nutmeg
– 1/2 teaspoon ground ginger
– 1 teaspoon vanilla
– 1/4 teaspoon salt
– 2 large egg whites
– 1 large egg
– 1 (12 oz) can evaporated skim milk
1) Preheat oven to 325 degrees.
2) Using a food processor or a blender, blend the gingersnap cookies into fine crumbs.
2) Combine first three ingredients in a bowl, toss with a fork until moist.
3) Press into the bottom and sides of a 9 inch greased pie pan
4) Bake at 325 degrees for 5 minutes, let cool.
5) Combine pumpkin and the remaining ingredients in a bowl. The filling will seem very liquidy, it solidifies in the oven.
6) Pour into prepared crust and bake at 325 for one hour, or until a knife inserted comes out clean