When it comes to Thanksgiving pies, are you team pumpkin, pecan or apple? (and yes, “all of the above” is an acceptable answer.) For me, pumpkin pie is the absolute essence of fall, and its easily my most eagerly anticipated item on the Thanksgiving menu. For the last several years, I’ve lobbied my mom (our family’s official pie master) to make this particular gingersnap pumpkin pie recipe with a custardy filling and spicy gingersnap crust. For me, it’s the best pumpkin pie recipe on the planet—so this year, I’m finally sharing it with you.
A truly great pumpkin pie recipe is all about that balance of texture and flavor. Our version takes the classic pie and gives it an aromatic twist with a crust that’s impossible to resist. The gingersnap adds a warm, spicy contrast to the creamy pumpkin filling, creating a symphony of flavors in every bite.
And if any of you share my usual tendency to just skip the pie crust and eat only the filling? Well, that won’t be the case with this gingersnap-studded, candy-like crust that gives the filling a run for its money as the star of the show.
Here’s what you’ll need to make this gingersnap pumpkin pie
For the crust:
- unsalted butter
For the filling:
- whole milk
- vanilla extract
- egg yolks
- can of pumpkin
- unsalted butter
- heavy cream
How to make this gingersnap pumpkin pie
I’d like to start by saying—traditional pies are not my strength. Baking a homemade flaky, buttery pie crust intimidates me, and as mentioned earlier, my mom is the real pie queen in our family so I usually leave it to her. So trust me when I say: this one is an absolute no-brainer. Here are the basic steps:
- Make the crust: combine the crushed gingersnaps with the sugar, salt, and butter, then press it into your pie dish. Refrigerate, bake, then let cool.
- Make the filling: simmer together milk, vanilla, cinnamon, sugar, and salt over medium.
- Whisk together your egg yolks with cornstarch and sugar, then whisk in the warm milk mixture. Return it all to the saucepan, and cook over medium while whisking until it’s bubbling.
- Add the pumpkin and butter, whisk it together, and you’ve got your custard.
- Pour it into the gingersnap crust and refrigerate. Then make it pretty with whipped cream, crushed gingersnaps, and (if you’re feeling extra) add some star anise and cinnamon.
The final result is a filling that’s light-as-air and proves to be insanely addictive (I usually find myself standing at the refrigerator door late that night, nibbling “just one more” sliver. One of Thanksgiving’s greatest pleasures.)
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