Another favorite pumpkin pie. Don’t get me wrong, I will happily eat a good old recipe pumpkin pie, but it is fun to add a twist. This has a crumb crust made from ginger snaps, delicious smooth pumpkin center with a crunchy walnut topping. I was very controlled, I only had two bites, I must save the rest for Turkey Day.
Ginger Snap Crumb Crust:
2 cups finely crushed ginger snap cookie crumbs
5-7 Tbl butter, melted
Preheat oven to 425°. Mix cookie crumbs and butter and press in 9″ deep dish pie plate. Bake for 8 minutes.
Pumpkin Pie Filling:
1 (16 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, nutmeg, ginger, and salt, mix well. Pour into crumb crust. Turn oven down to 350° and bake 15 minutes. While baking mix topping.
1/4 cup brown sugar
2 Tbl flour
1/2 tsp cinnamon
2 Tbl butter, softened
3/4 cup chopped walnuts
Combine sugar, flour, and cinnamon, cut in butter until crumbly. Remove pie after the 15 minutes baking and sprinkle walnut mixture evenly over pie. Bake 45 minutes longer or until knife inserted comes out clean. Cool. Watch, you may have to tent the pie with foil if getting too brown.
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