As the golden leaves of autumn gently kiss the ground, we gather around the warmth of our kitchens, eager to embrace the season’s favorite flavors. Today, I have a special treat that combines tradition with a hint of spice—Pumpkin Pie with a Ginger Snap Crust. This delightful twist on a classic promises not only the creamy, fragrant goodness of pumpkin but also the robust, crunchy bite of ginger snaps. It’s a recipe that brings family together, invoking memories of laughter, joy, and the irresistible aroma of holiday baking. Perfect for seasonal occasions or a cozy family evening, this pumpkin pie is an invitation to create new traditions and magical moments in your kitchen.
Recipe Summary
| Prep Time: | 25 minutes |
| Cook Time: | 55 minutes |
| Total Time: | 1 hour 20 minutes |
| Servings: | 8 |
| Skill Level: | Intermediate |
Ingredients
- 1 ½ cups ginger snap cookie crumbs (about 20 cookies)
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- 1 15-ounce can pumpkin puree
- ¾ cup packed brown sugar
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- ⅓ cup milk
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the ginger snap cookie crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In another bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat in the eggs until fully combined.
- Gradually add the heavy cream and milk, stirring to combine until you have a smooth filling.
- Pour the pumpkin filling into the pre-baked crust. Smooth the top with a spatula if needed.
- Bake the pie for 45-50 minutes or until the center is set and a toothpick inserted comes out clean. If the crust seems to be browning too quickly, cover the edges with foil.
- Let the pie cool completely before slicing. Serve with a dollop of whipped cream if desired.
Helpful Tips and Variations
For a different spin, try adding a tablespoon of maple syrup to the pumpkin filling for a touch of extra sweetness. If you’re in a time crunch, you can use a pre-made ginger snap crust. For a more intense ginger flavor, use a few extra ginger snap cookies in the crust. To make this recipe easier for beginners, make sure your ingredients are at room temperature before you start mixing. This helps everything combine smoothly and evenly.
Storage Instructions
Store leftover pumpkin pie covered in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months. Just wrap it tightly in plastic wrap and foil before freezing.
Suggested Pairings
This Pumpkin Pie with a Ginger Snap Crust pairs beautifully with a cup of hot spiced cider or a warm caramel latte. For a dessert spread, consider serving it alongside a plate of spiced nuts or a dollop of cinnamon whipped cream.
We hope you enjoy baking and tasting this delightful fall treat as much as we did creating it. Let the warm spices and creamy filling bring you closer together with those you love, creating memories to cherish. We can’t wait to see how your pie turns out! Share your creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website zynahz.com. Stay updated by subscribing to our newsletter and following Zynahz on social media. Happy baking!
