Pumpkin Pie with Gingersnap Crust
The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.
canne pumpkin purée
To prepare the crust:
Prepare the crumbs in a food processor and transfer to a bowl.
With a fork, mix in the powdered sugar, butter and cinnamon.
Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan.
Bake in a preheated 325℉ (160℃) F oven 5 minutes.
Cool 10 minutes on a rack.
To prepare the filling:
In a large bowl whisk the eggs lightly to break up.
Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk.
Mix well until smooth but do not overbeat.
Pour the filling into the crust and bake in a preheated 350-degree oven about 45 minutes, or until set.
Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving.
(Serve the pie with whipped cream if desired.)