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.
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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.
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Here’s what you’ll need to make this gingersnap pumpkin pie
For the crust:
gingersnaps
sugar
salt
unsalted butter
For the filling:
whole milk
vanilla extract
cinnamon
sugar
salt
egg yolks
cornstarch
can of pumpkin
unsalted butter
heavy cream
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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.
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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.)
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 1/4cups ground gingersnaps, plus more for garnish
2 tablespoons sugar
pinch of salt
4 tablespoons unsalted butter, melted and slightly cooled
for the pie:
2cups whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2cup sugar
Salt
4 large egg yolks
1/4cup cornstarch
1 1/4cups solid-pack pumpkin (from one 15-ounce can)
1 tablespoon unsalted butter, room temperature
1 1/4cups 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.
Notes
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
