Silky Gingersnap Pumpkin Pie

Gingersnap Crust

12 oz (approx. 45 to 50) gingersnap cookies¹ 50 makes more than enough for a glass 9" pan. Had enough for another 8" pan

2 Tbsp light brown sugar

1 tsp ground ginger

1 tsp ground cinnamon

½ cup (1 stick) unsalted butter, melted¹

Pumpkin Custard Filling

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

⅔ cup granulated sugar

2 Tbsp light brown sugar

2 tsp fresh ginger, finely grated

1 tsp ground cinnamon

¼ tsp ground cloves

½ tsp fine sea salt

1 (14 oz) can sweetened condensed milk

2 large eggs

1 large egg yolk

½ tsp pure vanilla extract

Make the gingersnap crust: Preheat the oven to 350 degrees F.

In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.

Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.

Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-½-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan.

Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 5 to 8 minutes, then remove from the oven and let cool for at least 10 minutes.

subheading: Meanwhile, make the pumpkin filling:

Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in

the vanilla. Pour the filling into the pie shell.

Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25 to 35 minutes, until the filling is mostly set (the center will still be slightly jiggly).

Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks - that’s okay, it will settle as it cools.

Remove from the oven and let cool for 2 to 3 hours until completely set. The pie filling will continue cooking through residual heat.

Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but will keep for 2 to 3 days in the refrigerator.

A few tips: the cookies should be crumbled to the point of resembling coarse sand. You don’t want to pulverize them completely into powder. Pulsing in a food processor works well. Don’t worry if there are a few larger bits of cookie here and there. You’ll end up with about 2 to 2-½ cups of crumbs.

Because there are so many different brands of gingersnap cookies, use your judgment when it comes to the butter/crushed cookie ratio. 1/2 cup (1 stick) of melted butter may be more than you need depending on the particular gingersnaps you use. Start by adding about 6 Tbsp of the melted butter to the crumbs. If they aren’t coming together or don’t seem damp enough, add a little more butter. If they seem excessively buttery, add more crumbs, and so on. You want a crumbly, moist crumb that can easily press into the tart pan. Because there are so many different brands of gingersnap cookies, use your judgment when it comes to the butter/crushed cookie ratio. ½ cup (1 stick) of melted butter may be more than you need depending on the particular gingersnaps you use. Start by adding about 6 Tbsp of the melted butter to the crumbs. If they aren’t coming together or don’t seem damp enough, add a little more butter. If they seem excessively buttery, add more crumbs, and so on. You want a crumbly, moist crumb that can easily press into the tart pan.

Depending on the cookies you use (and your oven), the crust may take more or less time to pre-bake. Crispier cookies may bake (and potentially burn) faster than softer varieties. If in doubt, err on the side of less time in the oven. The crust will continue to bake when you add the filling. Cover the pie (or just the crust) with aluminum foil if it seems like it is browning too quickly. Depending on the cookies you use (and your oven), the crust may take more or less time to pre-bake. Crispier cookies may bake (and potentially burn) faster than softer varieties. If in doubt, err on the side of less time in the oven. The crust will continue to bake when you add the filling. Cover the pie (or just the crust) with aluminum foil if it seems like it is browning too quickly.

Page footer