Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

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*9 inch Round Cake Pan, with removable bottom or 9×9 inch square baking pan

*Cooking Spray, Pam

*Parchment Paper, if using square baking pan

*1/2 Baking Sheet or Jellyroll pan

*Pastry Scraper Cutter

*1 can Reddi Wip or favorite whipped topping

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Preheat oven 350*F.

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Gingersnap Pie Crust

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*1 sleeve/package) Graham Crackers, broken in half

*3 cups Gingersnaps, broken in half pulse in a food processor until small crumbs

*6 tablespoons Butter, melted or room temperature

*1 tablespoon crushed Crystalized Ginger

*2 tablespoons Brown Sugar

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In a food processor add the broken graham crackers and Gingersnaps and pulse until small crumbs. Then add butter, crushed ginger and brown sugar and pulse again until butter is mixed throughout.

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Add Gingersnap crumbs mixture to the bottom of a Pam sprayed 9×9 inch square pan lined with parchment (for easy lift and removal) or 9 inch round cake pan with removable bottom/spring form cake pan. Press firmly the crumbs into the bottom of pan in a flat layer making the crust and then pour the pie filling on top of the crust.

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Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.

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Remove pie from pan and place pie on a cutting board and cut with a pastry scraper cutter into slices or if using the square cake pan cut into bite sized squares.

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Top slices with Caramel Sauce(like Smuckers or Torani) and whipped cream topping as desired.

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Pie Filling:

*29 Ounce Canned Pumpkin

*1 (15 ounce) can Sweetened Condensed Milk

*4 Eggs, whisked with electric whisk

*1/4 teaspoon Sea Salt

*1/2 teaspoon Nutmeg

*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love

*2 teaspoons Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Cloves

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In a bowl whisk together the canned pumpkin and milk. Set aside.