You will need about half of a 1-pound box of store-bought Ginger Snaps to make the 1 ½ cups of crumbs for the crust. Break the cookies into quarters and place in a food processor. Pulse the machine on and off to make crumbs, taking care not to over-process into a powder.
Ginger Snap Crust:
1 ½ cups Ginger Snap cookie crumbs
½ cup granulated sugar
7 tablespoons unsalted butter, melted
Pumpkin Pie Filling:
1 ½ cans (15 ounces each) pumpkin purée (2 ¾ cups)
1 cup granulated sugar
2 ½ teaspoons Seasoned Pantry pumpkin pie spice
¼ teaspoon salt
1 ½ cans (14 ounces each) sweetened condensed milk (2 1/3 cups)
3 large eggs, lightly beaten
Whipped cream, for serving
- Preheat the oven 375 F.
- Make the Ginger Snap crust: Combine the crumbs and sugar in a mixing bowl and add the melted butter, stirring until the mixture is evenly moistened. Use your hands to pat the mixture evenly over the bottom of a 9-x-13-inch baking pan. Bake until the crust is fragrant and just beginning to brown, 8 to 10 minutes. Remove from the oven and set aside to cool.
- Meanwhile, make the filling: In a mixing bowl, whisk together the pumpkin purée, sugar, pumpkin pie spice, and salt. Add the sweetened condensed milk and eggs and continue whisking until all the ingredients are well combined. Pour the filling over the Ginger Snap crust and bake the bars in the center of the oven until the filling is completely set and does not jiggle, 45 to 50 minutes.
- Let the bars cool completely before cutting into serving squares. Top with whipped cream and enjoy.
Makes 16 to 20 bars
Written by Sarah Leah Chase
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.