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Thanks to my friend Sharm for this delicious pumpkin pie recipe!

When I tried this recipe out, I substituted the buttermilk with egg nog and omitted the egg. I also didn’t have brown sugar in the house so I substituted white sugar, using about half the measurement (1/4 cup). Finally, I added 2 tbsp white sugar and used about 3/4 stick of melted butter to the crust mix, following an method tip I picked up a while ago and included in my Lemon Pie and Champagne Strawberry Cheesecake recipes.

But enough shameless plugging of my old recipe posts! Why I’m actually mentioning all of this–just reminding you to feel free to tweak the recipe to fit your preferences, and/or whatever you already have in the house (as always). Sharm was looking for something that could substitute the heavy cream and so used buttermilk. I love eggnog and went with that. Have fun with the recipe and enjoy!!!

Sharm’s Pumpkin pie with Gingersnap crust

Crush or food process a bunch of gingersnaps (how much you need depends on how big your pie pan is)

Melt butter (again, as much as your pie pan needs – I used less than half a stick of butter)

Mix the two in a pie pan and press in til it makes a crust

Bake crust in 350 degree oven for about 15 minutes (I did it for 10 and it was a little too soggy)

While it’s baking, mix together

2 cups pumpkin (I used fresh pumpkin puree that I made, but canned will do just fine)

½  cup brown sugar (less if you want less sweet)

½ cup buttermilk

2 teaspoons pumpkin pie spice

1 egg

Pour into crust, and bake again at 350 til firm.  About an hour, give or take.

And ta-daaaaa!!!!

2 Responses to “Sharm’s Homemade Pumpkin Pie with Gingersnap Crust”

  1. Sandy says:

    I found just what I was needed, and it was etnrteaiinng!

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