Humble Pumpkin Pie
 
Cook time
Total time
 
Ingredients
  • 1 9 inch unbaked pie crust
  • 1 cup finely crushed gingersnap cookies
  • 1 3/4 cup canned pumpkin puree
  • 3/4 cup brown sugar
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 3 large eggs
  • 1/2 tsp vanilla
  • whipped cream for topping
  • maple syrup (optional)
Instructions
  1. Preheat oven to 375°F.
  2. Sprinkle the gingersnap crumbs over the bottom and up the sides of the unbaked pie crust. Press gently in.
  3. In a medium saucepan, stir together the pumpkin puree, brown sugar, ginger, cinnamon and salt. Cook over medium high heat until the mixture starts to bubble. Cook for about 3-5 minutes, you’ll see the color start to change. Then remove from heat and cool slightly.
  4. Scrape pumpkin mixture into food processor. Put the lid on and while gently pulsing, add the milk and cream. Add eggs one at a time, but only blend for about 5 seconds each time. Add the vanilla with the last egg. Scrape down the sides.
  5. Pour the mixture into the unbaked pie crust.
  6. Bake in the oven for about 50 – 60 minutes, until a knife poked into the center comes out “wet” looking, but clean and the filling cracks somewhat. You may wish to cover the edges of the pie crust with foil for the last few minutes to prevent excessive browning.
  7. (If you’ve baked leaves to decorate the top, bake them separately and place on after baking the pie.)
  8. Top with whipped cream and drizzle lightly with maple syrup.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/10/10/humble-pumpkin-pie/