This pie has been a hit at the farm this fall. The from-scratch filling is also great in a traditional pastry crust.
1 3/4 c gingersnap cookie crumbs (I prefer Trader Joe’s Tri-ple Ginger Cookie Thins)
2 1/2 tbsp butter, melted
2 tbsp white sugar (optional)
1 1/2 c pumpkin puree
3/4 c packed brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
1 (12 oz) can evaporated milk
Slice pie pumpkin in half from top to bottom. Place halves cut side down on greased baking sheet. Bake for 45 min at 350°F or until flesh is soft. Once halves are cool enough to handle, scoop out seeds. Scrape flesh off skin and puree in a food processor or blender until smooth.
Reduce oven temperature to 325°F. Combine cookie crumbs, granulated sugar, and melted butter in a 9-inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.Combine pumpkin, brown sugar, cornstarch, cinnamon, nut-meg, salt, vanilla, eggs, and milk. Blend with wire whisk until com-bined.
Pour into crust. Bake for 1 hour at 325°F or until a toothpick in-serted in the center comes out clean. Serve warm or chilled.