Pumpkin Pie with Gingersnap Crust (I think the gingersnap crust takes pumpkin pie to a new level and is the only way I will ever make it again)
9 inch pie pan or springform pan
10 ounces of gingersnap cookies (I use the gluten free ones from Trader Joes)
6 tablespoons of unsalted butter (melted)
1/2 cup almond meal, pecans or walnuts (this is optional)
2 Tablespoons brown sugar
Preheat the oven to 350F. Crush the gingersnaps, nuts and sugar in food processor then mix in melted butter. Press the mixture into the pan covering the bottom and pressing up the sides. Bake for 10 minutes and then let cool.
2 Cups pumpkin puree (I roast my pumpkins and puree them, but you can totally use canned pumpkin)
3/4 cup brown sugar
1/2 t cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup heavy cream
1/2 cup whole milk
2 large eggs beaten
2 teaspoons vanilla extract
Combine all the ingredients in a medium sized bowl and whisk to blend.
Pour the filling into the prepared crust and bake for 55-60 minutes or until set. Cool at least an hour before serving and refrigerate once cooled if serving the next day. Top with whipped cream and enjoy!