Gingersnap Pumpkin Pie with Ginger Cream
A delicious dessert combining gingersnap crust and creamy pumpkin filling, topped with light ginger whipped 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!
Notes
For an extra crunchy crust, bake the gingersnap crust a little longer, but watch it closely. 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.