Pumpkin pie is great. Pumpkin pie with a gingersnap crust is even better!
I discovered this recipe last year and my friends and family loved it.
The best part is that it's a cookie crust. If you can crumble a cookie, you can make this pie.
Make this pie. Your house will smell amazing and your friends will thank you.
Homemade whipped cream is encouraged but not required..
p.s. I made my pie in a tart pan, but a traditional pie plate will work as well.
Pumpkin Pie with Gingersnap Crust
(Recipe via Fork Knife Swoon)
INGREDIENTS
Gingersnap Crust
- 12 oz (approx. 45-50) gingersnap cookies
- 2 Tbsp light brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
Pumpkin Custard Filling
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2/3 cup granulated sugar
- 2 Tbsp light brown sugar
- 2 tsp fresh ginger, crushed
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
Easy Whipped Cream
- 2 cups heavy whipping cream
- 1 cup confectioners (powdered) sugar, sifted
- 1 tsp pure vanilla extract
INSTRUCTIONS
- Make the gingersnap crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.
- Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
- Bake for 8 minutes, then remove from the oven and let cool for 10 minutes.
- Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
- Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the pie shell.
- Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks - that’s okay, it will settle as it cools.
- Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but will keep for 2-3 days in the refrigerator.
