Pumpkin Pie with Gingersnap Crust
A warmly spiced pumpkin pie paired with a crisp, buttery gingersnap cookie crust. Fresh ginger, cinnamon, cloves, brown sugar, and vanilla give the creamy pumpkin filling a rich autumn flavor, while the crunchy cookie base provides a pleasant contrast in texture.
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Ingredients
For the Gingersnap Crust
- 2 cups finely ground gingersnap cookie crumbs
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted and allowed to cool slightly
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon ground ginger
For the Pumpkin Filling
- 1 can pumpkin purée
- 2 teaspoons finely grated fresh ginger
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 2 tablespoons packed light brown sugar
- ¼ teaspoon ground cloves
- 1 can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 large egg yolk
- ⅔ cup granulated white sugar
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F.
- Place the gingersnap cookies and brown sugar in a food processor. Pulse until the cookies are reduced to coarse crumbs.
- Add the ground ginger and cinnamon, then pulse once or twice more to distribute the spices evenly.
- Pour in the melted, slightly cooled butter and process briefly until the crumbs are thoroughly moistened.
- Transfer the crust mixture to an ungreased 9-inch pie plate or divide it between two 7½-inch tart pans fitted with removable bottoms.
- Using your fingertips, spread and gently press the crumbs evenly across the base and up the sides of the pan.
- Compact the crust firmly with the flat bottom of a measuring cup or drinking glass.
- Bake for 5–8 minutes. Remove the crust from the oven and allow it to cool for at least 10 minutes before adding the filling.
- Combine the pumpkin purée, granulated sugar, brown sugar, fresh ginger, cinnamon, cloves, and sea salt in a large, heavy-bottomed saucepan.
- Cook over medium heat until the pumpkin mixture begins to sputter.
- Continue cooking for 5 minutes, stirring frequently, until the mixture develops a smooth, glossy consistency.
- Remove the saucepan from the heat. Gradually add the sweetened condensed milk while whisking continuously until completely incorporated.
- Whisk in the whole eggs and egg yolk individually, making certain each addition is fully blended before adding the next.
- Add the vanilla extract and stir until evenly combined.
- Bake at 350°F for 30 minutes, or until the outer edges of the filling are beginning to set.
- Lower the oven temperature to 325°F and continue baking for another 25–35 minutes. The filling should be largely set while retaining a slight jiggle in the center.
- If the crust becomes too dark before the filling has finished baking, protect its edges with aluminum foil or a pie-crust shield.
- The pumpkin filling may puff or develop small bubbles while it bakes. This is normal and will subside as the pie cools.
- Transfer the finished pie to a wire cooling rack and leave it undisturbed for 2–3 hours, allowing the filling to cool completely and become fully set.
- The residual heat will continue to cook and firm the center during the cooling period.
- Serve the pie at room temperature or chilled, garnished with freshly whipped cream if desired.
Notes
- For the strongest flavor, finely grated fresh ginger is recommended in the pumpkin filling.
- The pie is at its best on the day it is prepared, although it may be made ahead and refrigerated for 2–3 days.