A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!
Pumpkin pie is one of my favourite holiday desserts and it’s so easy to make your own! Pumpkin pie is the pretty simple combination of pumpkin puree, eggs, cream and sugar along with the famous pumpkin pie spice combo that is mixed, poured into a pie crust and baked! The crust for the classic pumpkin pie is a pate brisee aka a shortcrust butter pie crust but I like to go with ginger snap cookie crumb crust as the ginger flavour goes so well with pumpkin! The gingersnap crust is made by crumbling gingersnap cookies, mixing with melted butter and pre-baking until lightly golden brown. The most important ingredient for a pumpkin pie is of course the pumpkin puree and either canned or homemade pumpkin puree works well! Eggs and cream are what causes the pumpkin pie filling to set when baked and you can use either heavy/whipping cream or a can of evaporated milk. The choice of sweetener is also important and basic sugar works fine but you can use different kinds of sweeteners like brown sugar and/or maple syrup, caramel sauce, etc, The final component is the pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg and cloves!
When I made these pumpkins pies I only had one pie plate on hand so a cast iron skillet filled in as a second one!
My original photo with caramel sauce drizzle!
