Gingersnap Pumpkin Pie

Pumpkin pie made extra special with a homemade creamy pumpkin filling and crisp, spicy-sweet gingersnap crust.

I love pumpkin pie with a homemade crust, but when I stumbled upon this pumpkin pie with a gingersnap crust on Fork, Knife, Swoon, I had to make it. The pie was really simple to make, using ingredients I usually have on hand. My entire family absolutely LOVED this gingersnap pumpkin pie with vanilla bean whipped cream, and it disappeared within two days. I’ll be making another one for our Thanksgiving table this year.

Gingersnap Pumpkin Pie

Gingersnap Crust:

• 2½ cups gingersnap cookie crumbs
• 2 tbsp brown sugar, packed
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ cup unsalted butter, melted

Pumpkin Custard Filling:

• 1 (15-oz) can pure pumpkin puree
• ⅔ cup white sugar
• 2 tbsp brown sugar, packed
• ½-1 tsp dried ginger (or 2 tsp minced fresh ginger), to taste
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 (14-oz) can sweetened condensed milk
• 2 large eggs + 1 large egg yolk
• 1 tsp pure vanilla extract

Vanilla Bean Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar, or more to taste
• 1 vanilla bean

How to Make a Gingersnap Pumpkin Pie:

Preheat the oven to 350 degrees.

Prepare the crust by pulsing the gingersnap cookies, brown sugar, ginger, and cinnamon in a food processor until you have a coarse crumb.

Pour in the melted butter and pulse until combined.

Spoon the crumbs into a 9-inch pie pan, and use your fingers to pat them into an even layer on the bottom and sides. Use a flat-bottomed glass and press firmly to pack it in the pie pan.

Bake the crust for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Make the pumpkin custard by heating the pumpkin, sugars, ginger, cinnamon, salt, cloves, and nutmeg in a large saucepan over medium heat, until the mixture begins to bubble. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined.

Whisk in the 2 eggs and the extra egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla.

Pour the filling into the pie pan.

Bake for 30 minutes, until the edges of the filling are just starting to set.

Reduce the oven temperature to 325 degrees and bake for another 20-30 minutes, until the filling is mostly set (the center will still be slightly jiggly).  Side Note: Cover the crust edges with foil or a pie crust shield if the crust starts to brown too quickly.  

Remove from the oven and let cool on a wire cooling rack for 2-3 hours until completely set.  Side Note: The pie filling will continue cooking through residual heat.

Make the vanilla bean whipped cream by pouring the ice-cold heavy whipping cream into a large bowl and adding powdered sugar.

Slice the vanilla bean lengthwise, and using the back of your knife, gently scrape the seeds from the pod. Add them to the heavy cream and sugar.

Beat on high with a hand mixer until the whipped cream is thick and fluffy.

Serve pie slices dolloped with whipped cream. Enjoy.

Best eaten the day of. Store the pie, well covered, in the refrigerator for 2-3 days.