When you taste this pumpkin pie, you’ll wonder why you’ve never made it with a Byrd Mill Ginger Spice Cookie crust before. That’s exactly what happened when my son and I baked this delicious pie. It’s a perfect recipe to make with kids. Taste a cookie and then crush the rest in a plastic ziplock bag using a rolling pin. Little hands get creative as they mix melted butter into the crumbs and press the sticky delicious mix into a pie pan.
This kid-approved pumpkin pie is fun and easy-to-make. You’ll never go back to boring piecrust after you try this version. Top it off with a generous squirt of kids all-time favorite whipped cream just because, they’ll love it.
Byrd Mill homemade mixes use locally grown and freshly-ground wheat along with simple straightforward ingredients like sugar, spices and baking powder.
Byrd Mill Ginger Spice Cookies
1 package Ginger & Spice Cookie Mix
1 stick butter (softened)
Cut Butter and egg into mix and knead until moist. Roll into 1-inch balls and bake on ungreased cookie sheet for 10-12 minutes at 375 degrees. Makes 2 dozen cookies. *You’ll want to make these ahead and let them cool.
Ginger Spice Pie Crust:
1 ½ cups cookie crumbs
1/4 cup melted butter
To make the cookie crust, crush the cookies with rolling pin (or grind up the in a food processor). In a medium bowl mix the cookie crumbs with the melted butter. Press the crumbs evenly and firmly in your pie pan. Our Pumpkin Pie Filling in and bake as directed below.
Pumpkin Pie Filling:
½ cup white sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can pumpkin
1 can evaporated milk (or substitute 12 ounces non-dairy milk)
Mix sugar, cinnamon, salt in a bowl. Beat eggs in separate bowl then add to sugar mix. Stir in pumpkin, vanilla extract and milk. Pour filling into your Ginger Spice Pie Crust. Bake in a preheated 350-degree oven for 40-50 minutes. Allow to cool for at least 2 hours, then refrigerate or serve.