Description
Enjoy the cozy flavors of fall with this Gingersnap Pumpkin Pie, featuring a crunchy gingersnap crust and a creamy pumpkin filling. Perfect for holiday gatherings or a comforting dessert at home, this pie is sure to impress with its delightful blend of spices and textures.
Ingredients
Scale
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 can (15 oz) pure pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Whipped cream, for serving (optional)
Instructions
- In a medium mixing bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure its evenly distributed to create a solid base.
- Preheat your oven to 350°F (175°C). Once ready, bake the crust for about 8-10 minutes, or until slightly firm and fragrant.
- Remove the crust from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, add the pumpkin puree (ensure its pure pumpkin puree, not pumpkin pie filling).
- Pour in the sweetened condensed milk for a rich and creamy texture.
- Add the eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. These spices will enhance the flavor.
- Using a whisk or electric mixer, blend all ingredients until smooth and well combined, ensuring no lumps remain.
- Pour the pumpkin filling into the cooled gingersnap crust, spreading it evenly with a spatula.
- Tap the pie pan gently on the counter to remove any air bubbles.
- Place the pie in the preheated oven and bake for 40-45 minutes. The filling should be set around the edges but slightly jiggly in the center.
- Remove the pie from the oven and let it cool on a wire rack for about 1 hour.
- Once cooled to room temperature, cover the pie with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for enhanced flavors.
- When ready to serve, slice the pie into wedges and top with whipped cream if desired.
Notes
- Use fresh spices for the best flavor.
- Avoid overmixing the filling to prevent incorporating too much air.
- Prep Time: 20 minutes
- Cook Time: 50 minutes