Gingersnap Pumpkin Cream Pie

I’ve had a pumpkin cream pie recipe in my pile of recipes to try for a couple of years now.  I finally decided to try it, but I decided to do my own twist on it.  I love gingersnaps.  I don’t make them very often, I always seem to make them spicier than most people like. (Ironically, I think green bell peppers are hot!)
So I buy a huge tin of Pepparkakor, Swedish gingersnaps, every Christmas season. Yum!
And my little Lucy goose loves them too : ) I think this is a great use of them.  I actually prefer 2 cups of cookie crumbs instead of the 1 1/2 cups, since I really want to taste the gingersnaps more, but I assumed most of you would like it this way.  If you prefer, you could also just use a pre-made graham cracker crust.

GINGERSNAP PUMPKIN CREAM PIE
CRUST:
1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
1/3 cup unsalted butter, melted

FILLING:
1 lg box vanilla pudding
1 1/2 cups milk
1/2 cup heavy cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
15 oz can pure pumpkin puree*

FOR SERVING:
whipped cream
pumpkin seed brittle, optional

Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
Bake at 350 degrees for about 12 minutes. Let cool.
To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
Add the vanilla, spices, and pumpkin. Mix until well combined.
Pour into the prepared crust and smooth out. Store in the refrigerator.
When ready to serve top with whipped cream and pumpkin seed brittle, if using.

*The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans.  Save some money and buy the big ones.  Schedule something on the menu to use the other half, or freeze for later use. 

Gingersnap Pumpkin Cream Pie

Ingredients

    CRUST:
  • 1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
  • 1/3 cup unsalted butter, melted
    FILLING:
  • 1 lg box vanilla pudding
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 15 oz can pure pumpkin puree*
    FOR SERVING:
  • whipped cream
  • pumpkin seed brittle, optional

Instructions

  • Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
  • Bake at 350 degrees for about 12 minutes. Let cool.
  • To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
  • Add the vanilla, spices, and pumpkin. Mix until well combined.
  • Pour into the prepared crust and smooth out. Store in the refrigerator.
  • When ready to serve top with whipped cream and pumpkin seed brittle, if using.
  • *The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans. Save some money and buy the big ones. Schedule something on the menu to use the other half, or freeze for later use.
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