Pumpkin Pie Gingerbread Delight

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the gingerbread cookie crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

3.In another large bowl, whisk together the pumpkin pie filling, heavy cream, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth and well combined.

4.Pour the pumpkin mixture into the cooled gingerbread crust, spreading it evenly.

5.Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

6.Once baked, remove the pie from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set further.

7.Serve chilled or at room temperature, topped with whipped cream if desired.