Pumpkin PieCrust Ingredients2 ½ cups Oreo crumbs½ cup melted salted butterPie

Pumpkin Pie

Crust Ingredients

• 2 ½ cups Oreo crumbs
  
• ½ cup melted salted butter
  

Pie Filling Ingredients

• 1 can (796 mL) pumpkin purée
  
• 4 eggs
• 2 cups packed demerara brown sugar
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• a pinch of ground nutmeg
• ½ tsp salt
• ¾ cup evaporated milk
• ¾ cup sweetened condensed milk

Instructions

Preheat oven to 425˚F. Line a 9-inch springform pan with parchment paper.

Mix the Oreo crumbs and melted butter with a whisk until fully combined. Press mixture into pan. Put the pan in the heated oven for 10 minutes.

Lightly beat eggs in a large bowl. Stir in the pumpkin, brown sugar, salt, and spices. Blend in both milks, and stir until everything’s well combined.

Pour the filling into the pan, and put the pan on a cookie sheet (to catch any drips and keep your oven clean)

Bake at 425˚ for 20 minutes. Reduce oven temperature to 350˚F and bake for another 45-60 minutes until the edges are cooked through. It’s fine if the centre still jiggles a little bit.

After that, turn off the oven, and keep the pie in the oven. Leave it overnight, or for 4 or so hours, long enough for the pie and the oven to cool.