Pumpkin Pie with Ginger Snap Crust Recipe

Introduction

There’s something extraordinary about Pumpkin Pie with a Ginger Snap Crust, especially when the crisp autumn breeze starts to fill the air. This delightful twist on a classic brings the warmth and spice of ginger snaps, adding a zesty layer that perfectly complements the creamy pumpkin filling. Not only is it a feast for the taste buds, but this pie also creates an inviting aroma that fills your home, making it a perfect centerpiece for family gatherings and seasonal festivities. Creating this pie presents a wonderful opportunity to bond with loved ones in the kitchen, blending creativity and tradition in every bite.

Ingredients

• 2 cups ginger snap cookies, crushed
• 4 tablespoons unsalted butter, melted
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• Whipped cream, for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the crushed ginger snap cookies and melted butter. Mix until the crumbs are well coated.
3. Press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, then set aside to cool slightly.
4. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth and well combined.
5. Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
6. Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Allow the pie to cool completely on a wire rack before serving. For best results, refrigerate for at least 2 hours.
8. Serve with whipped cream if desired, and enjoy!

Helpful Tips

For beginners, using a food processor to crush the ginger snap cookies can save time. If you’re looking for variation, consider adding a pinch of nutmeg to the filling or garnishing with candied ginger slices.

Storage Instructions: Cover the pie loosely with plastic wrap and store in the refrigerator for up to 3 days.

Pairings

This Pumpkin Pie with Ginger Snap Crust pairs wonderfully with a hot cup of spiced chai tea or a warm apple cider. For a complete festive meal, serve after a hearty roast dinner.

Conclusion

We hope this Pumpkin Pie with Ginger Snap Crust brings a smile to your face and warmth to your home. We’d love to see your creations! Share your pie using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website, Zynahz. Subscribe to our newsletter for more delicious recipes, and follow us on social media for daily inspiration. Happy baking!