1¼ cups gingersnap cookie crumbs (Crush cookies in a processor or using a plastic bag and rolling pin)
2 tablespoons sugar
¼ cup (60g) unsalted butter, melted
Pie Filling
1 large egg
1 egg white
1¼ cups pumpkin puree (it's about ¾ of a standard 15oz can)
¼ cup (50g) sugar
¼ cup (50g) brown sugar
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon all spice
sprinkle nutmeg
1 cup heavy cream
1-2 tablespoons chocolate chips (optional)
Instructions
Preheat the oven to 325/165°.
Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined.
Press into the bottom of an 8x8 square pan.
Bake the crust for 10 minutes.
When the crust is done, turn the oven up to 425/220°.
To make the filling, lightly beat the egg and egg white in large bowl. Then whisk in the pumpkin, sugars, cinnamon, ginger, all spice, and nutmeg.
Slowly whisk in the cream to the pumpkin mixture.
Pour the pumpkin mixture over the prepared gingersnap crust.
Sprinkle the top with chocolate chips, if using.
Bake in the oven for 10 minutes. Then reduce the temperature to 350/180° and cook for another 20 minutes. The pie is ready when a toothpick inserted in the center comes out clean.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/11/07/pumpkin-pie-bars/