The Crust
1 box all-natural ginger snaps (40 ct.)
6 tbsp melted butter
2 tbsp organic brown sugar
Crush ginger snaps with a food processor. Add to the rest of the ingredients and mix in a bowl, then flatten into a pie pan.
It should look like this:
The Filling
16 oz. organic cream cheese
1 can (15 oz.) organic pumpkin purée
1 tbsp vanilla extract
ground cinnamon
ground cloves
ground nutmeg
3 eggs
4 tbsp sugar
1/4 cup milk
Preheat oven at 350 degrees.
Mix all ingredients but the eggs in a mixer or blender. Slowly add in one egg at a time. The consistency will be nice, thick, and creamy. Fill the pie crust and bake for 45 minutes at 350 degrees. Turn off the oven and let sit in the oven for one hour. Take it out and let cool at room temperature. Then, refrigerate for a minimum of 4 hours or overnight. FYI this makes two pies, but only one is featured. Enjoy!
The final product
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