Let me just say: this pumpkin pie is quite simply the best. A silky-smooth custard filling & spicy gingersnap cookie crust make an incredibly addictive combination.
for the crust:
- 1 1/4 cups ground gingersnaps, plus more for garnish
- 2 tablespoons sugar
- pinch of salt
- 4 tablespoons unsalted butter, melted and slightly cooled
for the pie:
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Make the crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch pie dish. Refrigerate for 15 minutes, then bake until crust is golden brown, about 15 minutes. Let cool.
- Make the filling: Bring milk, vanilla, cinnamon, nutmeg, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 3 – 5 minutes. Remove from heat. Immediately whisk in pumpkin, then butter.
- Pour filling into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream and crushed gingersnaps.
- Store this pie in the fridge until ready to serve.
- It keeps covered in the fridge for 4 – 5 days.
*Recipe is adapted from a Martha Stewart version.
- Prep Time: 30
- Cook Time: 25
Keywords: gingersnap pumpkin pie, thanksgiving pumpkin pie recipe