Pumpkin Gingerbread Pie
Elevate your holiday dessert table with the irresistible flavors of Pumpkin Gingerbread Pie, a delightful twist on two seasonal favorites. This recipe combines the spiced warmth of a gingersnap cookie crust with a creamy pumpkin filling infused with molasses and aromatic spices like ginger, cinnamon, and cloves. The contrast of the crunchy, buttery crust and the silky, spiced pumpkin custard creates a dessert that's rich, complex, and utterly indulgent. Perfect for fall and winter gatherings, this pie comes together in just 25 minutes of prep time and serves up to eight. Serve it chilled or at room temperature with a dollop of whipped cream for an elegant finish. Whether you're hosting Thanksgiving or simply craving comforting flavors, this Pumpkin Gingerbread Pie is a festive showstopper that's sure to impress.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 425 grams pumpkin puree
- 0.75 cup brown sugar
- 2 tablespoons molasses
- 0.67 cup heavy cream
- 0.33 cup whole milk
- 3 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the gingersnap cookies into fine crumbs. Transfer to a mixing bowl and stir in granulated sugar and melted butter until the mixture resembles wet sand.
Press the gingersnap mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven to cool slightly.
In a large mixing bowl, combine pumpkin puree, brown sugar, molasses, heavy cream, and milk. Whisk until smooth.
Add the eggs, one at a time, whisking well after each addition. Then stir in ground ginger, cinnamon, nutmeg, cloves, and salt until all ingredients are fully incorporated.
Pour the pumpkin filling into the pre-baked gingersnap crust, spreading it evenly.
Bake for 45 to 50 minutes, or until the center is set but still slightly jiggly when shaken. If the crust edges start to darken too much, cover them with foil or a pie shield.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours. This allows the filling to fully set.
Serve the pie chilled or at room temperature, topped with whipped cream if desired.
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 145.7 g | 728% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 374.7 g | 136% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 234.4 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 831 mg | 64% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2809 mg | 60% | |
*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.
