- Alicia H.
1 cup gingersnap cookie crumbs ½ cup graham cracker crumbs 6 oz. salted butter 2 tbsp. white sugar 15 oz. pumpkin purée 2 large eggs 2 tsp. masala chai spice 14 oz. can condensed milk
Preheat oven to 350 F. (175 C.) Place 1 cup gingersnaps and ½ cup cinnamon graham crackers in a food processor. On a purée setting, process cookies until you have 1½ cups of crumbs.
In a mixing bowl, add cookie crumbs, 6 oz. melted, salted butter, and 2 tbsp. white sugar. Stir until thoroughly mixed.
Pour buttery crumbs into a tart tin.
Spread crumbs as evenly as you can on the bottom.
Gently work the crumbs up the sides of the pan, evenly around. Use a 4 or 6-ounce glass ramekin to press hard into the crumbs to flatten them. It helps to cover with cellophane to pack crumbs more tightly.
Use the sides of the ramekin to press crumbs into the side of the pan, and press the center flat. Bake for 10 minutes while you prepare the filling.
Rinse your mixing bowl and combine 15 oz. pumpkin purée, 2 eggs, 2 tsp. masala chai spice and 14 oz. sweetened condensed milk. Stir thoroughly with a mixing spoon.
Once crust has baked for 10 minutes, pour pie filling into the crust. Use spoon to gently guide the filling to the sides. Bake for 1 hour. Remove and cool for 1 hour before removing from the pan and slicing.