1 hour 45 minutes
Add to Shopping List
8- or 9-inch unbaked
10 to 16 (enough for 3/4 cup crumbs)
15 oz can
1 and 1/4 cup
1/2 inch fresh, grated
- Heat the oven to 375F. Remove the frozen pie crust from the freezer and let it sit at room temperature for 15 minutes. Prick the dough all over with a fork, line the inside of the pie crust with crumpled parchment paper, and place pie weights or dry beans on top of the liner. Bake for 20 minutes. Remove the weights and parchment paper and return the pie crust to the oven for about 8 minutes, or until lightly browned. Let cool on a wire rack.
- Use a food processor to crush the gingersnaps into crumbs, making sure to have enough to thoroughly cover the bottom of the pie crust. Scatter the crumbs over the bottom of the cooled pie crust.
- In a medium bowl, combine the pumpkin puree, heavy cream, eggs, vanilla extract, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Whisk until thoroughly combined. Pour into the gingersnap-lined pie crust.
- Bake in the middle of the oven for about 50 minutes, or until the filling is set but the center retains a slight jiggle. Transfer to a wire rack and cool completely.