EASY PUMPKIN PIE WITH CHOCOLATE GINGERSNAP CRUST

Gingersnap Chocolate Crust ▢⅓ cup melted butter ▢1 ¾ cup gingersnap cookies crushed ▢¼ cup brown sugar ▢⅛ cup granulated sugar ▢3 teaspoons cocoa ▢¼ cup flour ▢½ teaspoons coarse salt Pumpkin Pie Filling ▢½ cup granulated sugar ▢½ cup brown sugar ▢1 Tablespoon flour ▢½ teaspoon salt ▢1 teaspoon ground ginger ▢1 teaspoon ground cinnamon ▢½ teaspoon nutmeg ▢¼ teaspoon cloves ▢1/ 8 teaspoon ground black pepper ▢3 eggs ▢2 cups pumpkin ▢1 ¼ cup heavy whipping cre

INGREDIENTS

Crush your gingersnap cookies in a blender or food processor. Add in brown sugar, granulated sugar, cocoa, flour, and salt. Stir to combine.

STEP 1

Transfer to a medium sized mixing bowl and combine with melted butter until well incorporated. Press the mixture into a pie plate that has been sprayed with non-stick spray. Press it evenly into the bottom and up the sides.

STEP 2

Bake at 400 degrees Fahrenheit for 5 minutes. Set aside to cool. Reduce oven temp to 350 degrees Fahrenheit after you remove the pan.

STEP 3

Add eggs to a large mixing bowl. Add in pumpkin puree and heavy whipping cream. Using a hand or stand mixer, mix until well combined.

STEP 4

Add in granulated sugar, brown sugar, flour, and spices (cinnamon, clove, ginger, nutmeg, salt, and black pepper). Using a hand or stand mixer, mix until well combined.

STEP 5

Pour filling into the prepared crust. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from oven and cover the edges of the pie with foil and bake for an additional 20 minutes. Let cool completely on a wire rack and then cover and transfer to the fridge to chill overnight.

STEP 6

Make salted caramel sauce according to directions and add to pie before serving!

STEP 7

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