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Caramel-Gingersnap Pumpkin Pie

A rich pie sure to satisfy any sweet tooth
Prep Time30 minutes
Bake Time45 minutes
Total Time2 hours
Course: Dessert
Keyword: caramel, pie, pumpkin
Servings: 8 slices
Cost: $6

Ingredients

Gingersnap Crust

  • 6 oz gingersnap cookies
  • 1 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp unsalted butter, melted

Filling

  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 can pumpkin purée
  • 1 can evaporated milk (12 oz)
  • 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp cloves (optional)
  • 1/2 tsp allspice (optional)
  • 1/4 tsp salt

Caramel

  • 1 cup sugar
  • 6 Tbsp unsalted butter
  • 1/2 cup heavy cream

Instructions

  • For the crust: In a food processor, crush the gingersnap cookies. Blend the brown sugar, cinnamon and butter with the cookie crumbs. 
  • Press the cookie crust onto the base and sides of a 9 in pie pan. Let it chill in the fridge.
  • For the filling: Whisk the eggs and sugar together. Then mix in the pumpkin and milk. Lastly, add in the spices.
  • Preheat the oven to 375ºF.
  • Pour the filling into the prepared crust. Bake for 45 min until set. A toothpick test should come out clean but the pie may still look a little wobbly.
  • Cool the pie to room temperature.
  • To make the caramel: Melt the sugar on medium heat for about 5 minutes. Stir often to make sure it doesn’t burn. It should turn a deep golden color when ready to be removed from heat.
  • Mix in the butter and continue to stir as the bubbles die down.
  • Place the pot back on the stove and mix in the cream and let it cook till barely simmers. Cool to let it thicken but before it reaches room temperature.
  • Pour the caramel on top of the pumpkin pie and use a spoon to spread it out as necessary. Let the pie completely hill to room temperature before serving.

Notes

  • It is possible to crush the ginger snap cookies by hand. For the most effective manual method, use a glass or similar object and use the bottom to crush cookies in a bowl with a flat bottom.