Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie with Gingersnap Crust


  • Author: Camille Styles
  • Total Time: 55 minutes
  • Yield: 8 - 10 servings 1x

Description

Let me just say: this pumpkin pie is quite simply the best. A silky-smooth custard filling & spicy gingersnap cookie crust make an incredibly addictive combination.


Ingredients

Units Scale

for the crust:

  • 1 1/4 cups ground gingersnaps, plus more for garnish
  • 2 tablespoons sugar
  • pinch of salt
  • 4 tablespoons unsalted butter, melted and slightly cooled

for the pie:

  1. 2 cups whole milk
  2. 1 teaspoon pure vanilla extract
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon freshly grated nutmeg
  5. 1/2 cup sugar
  6. Salt
  7. 4 large egg yolks
  8. 1/4 cup cornstarch
  9. 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
  10. 1 tablespoon unsalted butter, room temperature
  11. 1 1/4 cups heavy cream, whisked to medium peaks


Instructions

  1. Make the crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch pie dish. Refrigerate for 15 minutes, then bake until crust is golden brown, about 15 minutes. Let cool.
  2. Make the filling: Bring milk, vanilla, cinnamon, nutmeg, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
  3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 3 – 5 minutes. Remove from heat. Immediately whisk in pumpkin, then butter.
  4. Pour filling into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream and crushed gingersnaps.

Notes

  • Store this pie in the fridge until ready to serve.
  • It keeps covered in the fridge for 4 – 5 days.

*Recipe is adapted from a Martha Stewart version.

  • Prep Time: 30
  • Cook Time: 25

Keywords: gingersnap pumpkin pie, thanksgiving pumpkin pie recipe