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Gingersnap Pumpkin Pie

This incredibly smooth and richly spiced dessert features a perfectly crisp cookie crust that will instantly elevate your holiday table.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 ounces gingersnap cookies
  • 6 tablespoons melted unsalted butter
  • 9 tablespoons light brown sugar
  • 2.25 teaspoons kosher salt
  • 15 ounces pumpkin puree
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 3/4 cup heavy cream
  • 1 cup whipped cream

Method
 

  1. Preheat the oven to 350F and set aside a medium baking sheet.
  2. Smash the cookies into coarse crumbs until you have about one and a half cups.
  3. Mix the cookie crumbs with melted butter brown sugar and salt until it feels like wet sand.
  4. Press the crumb mixture firmly into a 9-inch pie plate.
  5. Bake the crust for 12 to 15 minutes until lightly browned then remove and let cool.
  6. Reduce the oven temperature to 325F to prepare for the filling.
  7. Whisk together the pumpkin puree granulated sugar brown sugar salt cinnamon ginger pepper and nutmeg in a bowl.
  8. Incorporate the eggs one at a time until fully mixed.
  9. Stir in the heavy cream gently until the batter is completely smooth.
  10. Pour the liquid custard into the prebaked crust stopping just below the edge.
  11. Bake for 35 to 45 minutes until the edges are set but the center still jiggles slightly.
  12. Let the dessert cool completely at room temperature before transferring to the refrigerator.
  13. Serve chilled with a generous dollop of whipped cream on top.

Notes

Do not overmix the filling to prevent the custard from cracking in the oven.
Bake the crust fully before adding the liquid to ensure a perfectly crisp bottom layer.