Description
A sophisticated autumn dessert featuring a spicy, crunchy gingersnap cookie base paired with a velvet-smooth, spiced pumpkin custard. The sharp ginger notes provide the perfect contrast to the rich, creamy filling, making this pie a memorable centerpiece for any holiday gathering or cozy fall evening.
Ingredients
2–2.5 cups gingersnap cookies, crushed
2 tbsp light brown sugar, packed
1 tsp ground ginger
1 tsp ground cinnamon
1/2 cup unsalted butter, melted
15 oz pumpkin puree (canned)
2/3 cup granulated sugar
2 tsp fresh ginger, minced
1/4 tsp ground cloves
1/2 tsp sea salt
14 oz condensed milk
2 large eggs + 1 egg yolk, room temperature
Instructions
Preheat oven to 350°F.
Pulse cookies and brown sugar in a food processor until fine crumbs form.
Add ground ginger, cinnamon, and melted butter; pulse to combine.
Press the crumb mixture firmly into a 9-inch pie pan.
Bake the crust for 5-8 minutes, then cool for 10 minutes.
Heat pumpkin, sugars, spices, and salt in a pot over medium heat until sputtering.
Cook while stirring for 5 minutes until glossy.
Remove from heat and slowly whisk in the condensed milk.
Whisk in the eggs and egg yolk until smooth.
Pour the filling into the prepared crust.
Bake until the edges are set but the center has a slight wobble.
Notes
Ensure you use pure canned pumpkin rather than pre-spiced pie filling. The rest period for the crust is essential for maintaining structure. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg