In my opinion the only way to make, and eat, pumpkin pie is with a gingersnap crust. The crunchy, spicy, almost-caramalized cookie crust is the perfect companion to the smooth, creamy filling. Served with a dollop of slightly sweetened whipped cream and I’m in heaven. It’s how my mum made it every Thanksgiving and how I do so now too. I’ve experimented with different recipes over the years, combining various crusts and fillings and this one seems to be the winner. It’s important to use gingersnap cookies that are very dry, aka “snappy”. You don’t want to use chewy cookies as you will have too soft of a crust. I’ve included a couple different cookie options in the recipe down below (including a gluten-free one). What I love about this pumpkin pie recipe is that it tastes even better the next day as the flavours meld and develop more. Perfect for making the day before or more leftovers! This recipe makes one 9-inch pie that’s perfect for serving 6-8 people. Enjoy and Happy Thanksgiving!
Gingersnap Pumpkin Pie
(adapted from Fork Knife and Swoon)
Gingersnap Crust
2 1/2 cups gingersnap cookies crumbs, pulsed until course sand (I often use Mi-Del Gluten Free. The President’s Choice English Style ones are also good and Anna’s Ginger Thins are the ones my mum always used).
2 tbsp light brown sugar, cane sugar, or granulated sugar
1 tsp ground ginger
1 tsp ground cinnamon
6-8 tbsp butter, melted
Pumpkin Filling
2 eggs
1 398ml can pumpkin purée (not canned pumpkin filling) Note – you can also use half of a 796ml can
1 cup brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup heavy cream (can also use evaporated milk)
Instructions
Crust
1. Preheat oven to 350ºC.
1. In a food processor, pulse together cookie crumbs, sugar and spices until just combined
3. Add 6 tbsp melted butter and pulse until just combined.
4. Press mixture against side of food processor. If too dry and loose still, add extra 2 tbsp melted butter and pulse again.
5. Scoop mixture into ungreased 9-inch tart or pie pan and press into bottom and sides. Finish by using the back of a flat glass or measuring cup to firmly pack down.
6. Bake for 5-8 minutes and then let cool for 10 minutes.
Filling
1. In a medium bowl, whisk eggs lightly together.
2. Add pumpkin, sugar, spices and salt and whisk together again.
3. Pour in cream and whisk until just combined.
4. Pour mixture into cooled pie crust and bake for 35-45 minutes, until the center has a slight jiggle to it. You can also insert a knife to see if it comes out clean, but then you have a slit in your pie.
5. Let cool completely and serve with whipped cream.
Note: If you are using a tart pan, place the pan on a rimmed baking sheet before placing in oven to avoid any leaking butter dripping into your oven.
Keep leftovers refrigerated for 2-3 days.
