Pumpkin Pie with Gingersnap Crust

Every year, I bake a pumpkin pie for my family's Thanksgiving Dinner. In my world, it's not really Thanksgiving unless you have pumpkin pie. I often experiment with the type of pie I make, and this year, I decided to make a pumpkin pie with a gingersnap crust. I absolutely love ginger, and I think pumpkin and ginger taste great together.

I used Martha Stewart's pumpkin pie recipe. I also modified a recipe that I found for a graham cracker crust, but I substituted gingersnaps instead of the graham crackers. I guessed that they would be interchangeable, and based on my results, I think this substitution worked wonderfully.

Gingersnap Crust

Ingredients:

5 oz. gingersnaps, crushed (I prefer the Triple Gingersnaps from Trader Joe's or the 365 brand from Whole Foods. Both have great ginger flavor.)
5 TBSP melted butter
3 TBSP sugar

Directions:

Pulse the gingersnaps in the bowl of a food processor until they resemble coarse crumbs.

Add the butter and sugar, and pulse until the mixture becomes clumpy and starts to stick together.

Using a rubber spatula, spread the gingersnap mixture evenly over the bottom and sides of a 9-inch pie plate. Bake at 350 degrees until edges of crust turn golden brown, 12 to 14 minutes.

Now we move on to the pie filling. Pumpkin pie is incredibly easy, because you mix all of the ingredients together in one bowl. Whisk until smooth.

Pour the filling into your crust, make sure it's spread out evenly, and then bake. Voila! Pumpkin pie!

For some reason, my photos of this pie didn't turn out very well, but I promise it's delicious! The pie filling is a fairly traditional one, but the addition of the gingersnap crust gave it a nice kick of flavor. This is a great recipe if you want a traditional pie with a slight twist.