Ginger Snap Pumpkin Pie

By carvalhohm

Ingredients

• Crust:
• one 16-ounce box of ginger snap cookies
• 2/3 cup butter, melted
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons cinnamon
• Filling:
• 1 (15-ounce) can pumpkin
• 6 ounces cream cheese, softened
• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon powdered ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 cup evaporated milk

Preparation

Step 1

Preheat oven to 350 degrees.

To make the Crust, pulse ginger snaps in a food processor until crumbs form. Add melted butter, almond extract and cinnamon. Mix well. Pour into a pie dish, evenly pressing on bottom and sides of dish. Bake for 8 minutes. Remove and cool.

To make the Filling, blend together pumpkin and cream cheese until smooth. Add in all remaining ingredients and mix well. Transfer to pie shell. Lay foil loosely around edges to prevent burning.

Bake for 45 minutes. Remove foil and bake for 15-25 minutes more, or until center is set.