Gingersnap Pumpkin Pie
Transform your holiday dessert table with the irresistible warmth of Gingersnap Pumpkin Pie—a delightful twist on the classic fall favorite. This recipe features a crisp, spiced gingersnap cookie crust that perfectly complements the creamy pumpkin custard filling, infused with the cozy aromatics of cinnamon, ginger, nutmeg, and cloves. Each bite harmonizes rich autumnal flavors with a subtle crunch, making this pie a stand-out treat for any occasion. With just 25 minutes of prep and simple steps like blending cookies for the crust and whisking together pantry staples, this pie is as easy to make as it is to devour. Serve it chilled or at room temperature, topped with billowy whipped cream, for a show-stopping dessert that’s guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams gingersnap cookies
- 6 tablespoons unsalted butter
- 1.5 cups pumpkin puree
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the gingersnap cookies until finely ground. This should yield about 2 cups of crumbs.
Melt the unsalted butter and add it to the gingersnap crumbs in the food processor. Pulse until the mixture is evenly combined and the crumbs are moistened.
Press the gingersnap mixture firmly into the bottom and sides of a 9-inch pie pan. Use the back of a measuring cup to even out the crust. Bake the crust for 10 minutes, then set it aside to cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, egg yolks, and vanilla extract until smooth.
Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the filling mixture. Whisk until the spices are evenly incorporated.
Pour the filling into the pre-baked gingersnap crust. Smooth the top with a spatula if needed.
Bake the pie in the preheated oven for 50-60 minutes, or until the center is just slightly jiggly but the edges are set.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.
Serve chilled or at room temperature with whipped cream or a dusting of cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 34.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
