Gingersnap Pumpkin Pie with Ginger Cream
Are you looking for a delicious dessert that combines the warm flavors of fall with a twist? The Gingersnap Pumpkin Pie with Ginger Cream is the perfect choice! This pie features a crunchy gingersnap crust filled with creamy pumpkin goodness, all topped with a light and fluffy ginger whipped cream. It’s a delightful treat that will impress your family and friends.
Why Make This Recipe
This recipe is a must-try because it brings together all the best flavors of autumn. The spiciness of gingersnap cookies adds a unique touch to the traditional pumpkin pie. Plus, making this pie is simple and enjoyable. It’s perfect for holidays, family gatherings, or just a cozy night in. With its rich flavors and easy steps, this pie will quickly become a favorite.
How to Make Gingersnap Pumpkin Pie with Ginger Cream
Ingredients
- 2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
Directions
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Prepare the Gingersnap Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish. In a medium bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
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Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined. Add the eggs and mix until fully incorporated. Gradually add the evaporated milk, mixing until smooth.
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Assemble and Bake the Pie: Pour the pumpkin filling into the pre-baked gingersnap crust. Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
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Prepare the Ginger Whipped Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and ground ginger until stiff peaks form.
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Serve: Before serving, top each slice of pumpkin pie with a generous dollop of ginger whipped cream. Enjoy your Gingersnap Pumpkin Pie with Ginger Cream, a perfect blend of warm spices and creamy pumpkin filling, enhanced by the delightful ginger whipped cream!
How to Serve Gingersnap Pumpkin Pie with Ginger Cream
Serve the pie chilled or at room temperature. It’s best enjoyed fresh from the fridge with a generous scoop of ginger whipped cream on each slice. This pie pairs wonderfully with a warm cup of tea or coffee.
How to Store Gingersnap Pumpkin Pie with Ginger Cream
Store any leftover pie in the refrigerator for up to 4-5 days. Cover it with plastic wrap or aluminum foil to keep it fresh. You can also freeze the pie before adding the whipped cream. Just wrap it tightly and store for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight.
Tips to Make Gingersnap Pumpkin Pie with Ginger Cream
- For an extra crunchy crust, bake the gingersnap crust a little longer, but watch it closely so it doesn’t burn.
- If you like your pie sweeter, you can add more sugar to the filling.
- Use homemade whipped cream for a richer flavor, if you have the time.
Variation
You can substitute the gingersnap crust with a traditional pie crust if you prefer. Feel free to add additional spices or nuts like pecans for a different flavor or texture.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend your pumpkin until it’s smooth.
2. Can I make this pie in advance?
Absolutely! You can prepare the pie a day or two ahead. Just keep it refrigerated until you’re ready to serve.
3. What can I substitute for heavy cream in the whipped topping?
You can use coconut cream or a dairy-free whipped topping if you’re looking for a lighter alternative or need a dairy-free option.
Enjoy making your Gingersnap Pumpkin Pie with Ginger Cream! This recipe is a lovely addition to any dessert table and a delight for your taste buds.
Gingersnap Pumpkin Pie with Ginger Cream
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling
- 1 15-ounce can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 12-ounce can evaporated milk
For the Ginger Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a medium bowl, combine gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool.
Making the Pumpkin Filling
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
- Add eggs and mix until fully incorporated.
- Gradually add evaporated milk, mixing until smooth.
Assembly and Baking
- Pour the pumpkin filling into the pre-baked gingersnap crust.
- Bake in the preheated oven for 50-55 minutes or until the center is set.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 2 hours to fully set.
Preparing the Ginger Whipped Cream
- In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla, and ground ginger until stiff peaks form.
Serving
- Top each slice of pumpkin pie with a generous dollop of ginger whipped cream and enjoy!