I always enjoy putting a twist on classic recipes. I love the taste of gingersnaps and pumpkin so I had to put them together for this pumpkin gingersnap pie. The texture was not harmed in the making of the pie, if you were wondering. It’s thick, creamy and a little spicy from the ginger. You should probably try this recipe as soon as possible. That way, you will know that it needs to make an appearance at your dessert table on Thanksgiving Day.
- 30 gingersnaps
- 1 store-bought or homemade pie crust
- 1 1/4 Cup heavy cream
- 1 Cup light brown sugar, packed
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground clove
- 1/4 Teaspoon ground nutmeg
- 1 Teaspoon ground cinnamon
- 15 Ounces canned pumpkin purée
- 2 eggs
- 1/2 Teaspoon maple extract
- 1 Tablespoon heavy cream, for brushing the crust
Preheat oven to 425 degrees F.
Add the gingersnap cookies to a food processor and process on high until the gingersnaps are a fine crumb.
Roll out your store-bought pie or homemade pie crust to fit a 9.5 inch pie plate.
Sprinkle 2 tablespoons of the gingersnap crumbs on top of the pie crust. Roll out to push the crumbs into the pie crust.
Place the pie crust into the pie plate and crimp the edges.
In a bowl, add in the remaining gingersnap crumbs and 1 and ¼ cups heavy cream. Set aside.
In a separate mixing bowl, add in the light brown sugar, ginger, clove, nutmeg, and cinnamon. Stir to combine.
Add in the pumpkin purée and mix with a hand mixer.
Add in the maple extract and eggs one at a time. Mix until incorporated.
Add in the heavy cream and gingersnap crumb mixture that was set aside. Mix until combined.
Pour the filling into the pie crust.
Brush the edges of the crust with the 1 tablespoon of heavy cream.
Place in the oven at 425 degrees F for 15 minutes. Reduce the heat to 350 and bake for another 25 to 30 minutes until the pumpkin pie is set.
Place in the fridge to chill before serving. Let it set up for 2 to 4 hours.
Cut and serve.