When Thanksgiving rolls around, which pie do you prefer: pumpkin, pecan, or apple? (And yes, choosing all three is perfectly fine!) Personally, pumpkin pie embodies the spirit of fall and tops my Thanksgiving wish list. For years, I've convinced my mom, the family pie expert, to whip up this gingersnap pumpkin pie with its creamy filling and zesty crust. It’s simply the best pumpkin pie recipe I know, and I’m excited to share it with you!
A truly exceptional pumpkin pie strikes the perfect balance between texture and flavor. Our recipe enhances the classic version with an aromatic twist, featuring a crust that’s simply irresistible. The gingersnap crust adds a spicy, warm contrast to the smooth pumpkin filling, creating a delightful flavor experience.
If you’re like me and usually skip the crust to savor the filling, you’ll definitely want to rethink that. This gingersnap, candy-like crust is so good that it competes with the filling for the spotlight.
Ingredients for Gingersnap Pumpkin Pie
For the crust:
- gingersnaps
- sugar
- salt
- unsalted butter
For the filling:
- whole milk
- vanilla extract
- cinnamon
- sugar
- salt
- egg yolks
- cornstarch
- canned pumpkin
- unsalted butter
- heavy cream
Steps to Prepare Gingersnap Pumpkin Pie
I must admit that traditional pies aren’t my forte. The thought of crafting a flaky, buttery pie crust is daunting, especially since my mom is the reigning pie-making champ. However, this recipe is a breeze. Here’s how you can make it:
- Prepare the crust: mix crushed gingersnaps with sugar, salt, and butter. Press the mixture into a pie dish, then refrigerate, bake, and allow it to cool.
- Make the filling: heat milk, vanilla, cinnamon, sugar, and salt in a medium pot.
- In a bowl, whisk egg yolks with cornstarch and sugar, then combine with the warm milk mixture. Return to the pot and cook over medium heat, stirring until it bubbles.
- Incorporate the pumpkin and butter, whisking until smooth to create your custard.
- Pour the filling into the gingersnap crust and chill. For an impressive touch, top with whipped cream, crushed gingersnaps, and optional star anise and cinnamon.
The final product is a light and airy filling that’s incredibly addictive. I often find myself sneaking to the fridge for “just one more” slice! One of the greatest joys of Thanksgiving.
Continue on for the full recipe…
Description
This pumpkin pie is nothing short of amazing. With its silky custard filling and spicy gingersnap crust, it's a combination that's hard to resist.
Ingredients
For the crust:
- 1 1/4 cups crushed gingersnaps, plus extra for topping
- 2 tablespoons sugar
- pinch of salt
- 4 tablespoons unsalted butter, melted
For the pie:
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sugar
- Salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from a 15-ounce can)
- 1 tablespoon unsalted butter, at room temperature
- 1 1/4 cups heavy cream, whipped to medium peaks
Instructions
- Preheat the oven to 350°F. In a bowl, mix gingersnaps, sugar, and a pinch of salt. Stir in melted butter, then press the mixture into a 9-inch pie dish. Refrigerate for 15 minutes, then bake until golden brown, about 15 minutes. Allow to cool.
- To make the filling: heat milk, vanilla, cinnamon, nutmeg, 1/4 cup of sugar, and a pinch of salt in a saucepan. Meanwhile, whisk egg yolks with cornstarch and the remaining 1/4 cup of sugar in a bowl.
- Gradually whisk half a cup of the milk mixture into the yolk mixture, then whisk in the rest. Return to the saucepan and cook over medium heat, whisking constantly until bubbling in the center, about 3-5 minutes. Remove from heat and whisk in the pumpkin and butter.
- Pour the filling into the gingersnap crust, smoothing the top. Chill until set, at least 4 hours. Before serving, top with whipped cream and crushed gingersnaps.
Notes
- Keep the pie refrigerated until serving.
- It can be stored in the fridge for 4-5 days.
*Recipe adapted from a well-known version.
- Prep Time: 30
- Cook Time: 25
Keywords: gingersnap pumpkin pie, thanksgiving pumpkin pie recipe
