Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Yield: 9
Cuisine: American
Ingredients: 8 oz Gingersnap (8 ounces spiced cookies such as gingersnaps, graham crackers, Biscoff); 6 tbsp Unsalted Butter (6 tablespoons/3 ounces/ 85g unsalted butter, melted); 1 tbsp Light Brown Sugar (1 tablespoon light brown sugar (optional, depending on your cookies) + ½ cup light brown sugar) — optional; 1 ¾ tsp Kosher Salt (½–1 teaspoon kosher salt (depending on your cookies) — up to 1 + 1 ¼ teaspoon kosher salt); 1 can Pumpkin Purée (1 15-ounce can pumpkin puree); ⅓ cup Granulated Sugar (⅓ cup granulated sugar); 1 tsp Cinnamon (1 teaspoon ground cinnamon); 1 tbsp Ginger (1 tablespoon freshly grated ginger or ½ teaspoon ground ginger); ¼ tsp Black Pepper (¼ teaspoon ground black pepper); 0.13 tsp Nutmeg (⅛ teaspoon ground nutmeg); 3 pieces Egg (3 large eggs); ¾ cup Heavy Cream (¾ cup heavy cream); 0 pieces Whipped Cream (Lightly sweetened whipped cream, for serving)

A classic American pumpkin pie with a spiced gingersnap cookie crust, baked until set and served with whipped cream.

American

Servings9

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Vegetarian
Pescatarian

Ingredients

For 9 servings

Gingersnap8 oz · 8 ounces spiced cookies such as gingersnaps, graham crackers, Biscoff
Unsalted Butter6 tbsp · 6 tablespoons/3 ounces/ 85g unsalted butter, melted
Light Brown Sugar1 tbsp · 1 tablespoon light brown sugar (optional, depending on your cookies) + ½ cup light brown sugar · optional
Kosher Salt1 ¾ tsp · ½–1 teaspoon kosher salt (depending on your cookies) — up to 1 + 1 ¼ teaspoon kosher salt
Pumpkin Purée1 can · 1 15-ounce can pumpkin puree
Granulated Sugar⅓ cup · ⅓ cup granulated sugar
Cinnamon1 tsp · 1 teaspoon ground cinnamon
Ginger1 tbsp · 1 tablespoon freshly grated ginger or ½ teaspoon ground ginger
Black Pepper¼ tsp · ¼ teaspoon ground black pepper
Nutmeg0.13 tsp · ⅛ teaspoon ground nutmeg
Egg3 pieces · 3 large eggs
Heavy Cream¾ cup · ¾ cup heavy cream
Whipped Cream0 pieces · Lightly sweetened whipped cream, for serving

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Steps

1Make the Crust: Preheat the oven to 350°F/177°C (no fan).
2Smash the graham crackers with your hands until you’ve got coarse crumbs (alternatively, use a food processor). You should end up with about 1 ½ cups crumbs.
3Place crumbs in a medium bowl and add melted butter, brown sugar (if using) and salt. Using your hands or a spoon, mix well until you’ve got really moist crumbs, almost like wet sand.
4Spray a 9-inch pie plate with nonstick cooking spray (or grease it with softened/melted butter). Add crust mixture in an even layer, first pressing up the sides, then onto the bottom (a measuring cup is helpful here to make sure it’s evenly packed with nice edges).
5Place pie plate onto a rimmed baking sheet and bake until the crust is baked through, set on the bottom, and starts to lightly brown around the edges, 12–15 minutes. Remove from the oven and set aside to cool (leave the oven on if continuing right away to the next step).
6Make the filling: Reduce oven temperature to 325°F/162°C. In a medium bowl, combine pumpkin puree, both sugars, kosher salt, cinnamon, ginger, and nutmeg, and whisk to combine. Add eggs and whisk until they’re fully incorporated, then add cream and whisk until combined.
7Pour the filling into the prebaked crust, return the pie to the oven and bake until filling is no longer jiggling and appears set and slightly matte on top, 35–45 minutes.
8Remove from oven and let cool completely at room temperature before chilling. Top with lightly sweetened whipped cream, a bit of flaky salt and a crumble of a few extra gingersnaps (you can also serve from room temperature in a pinch, but will be much easier to slice if chilled)
9DO AHEAD: Pumpkin pie can be baked the day before, kept in the refrigerator and chilled.
10LEFTOVERS: No fancy ideas, just eating it the next day will bring you so much delight.