Creamy Pumpkin Pie with Gingersnap Crust
The best pumpkin recipes? You bet! This pumpkin pie has a gingersnap crust for extra spice. An easy pumpkin pie recipe that's simply divine! Get the recipe. ... Global Fusion
Creamy Pumpkin Pie with Gingersnap Crust: A Slice of Autumn Heaven
Ever wondered how to elevate your pumpkin recipes game? honestly, i used to think pumpkin pie was just...fine. then, i tried this version with a gingersnap crust , and oh my gosh , it was a total game-changer.
This easy pumpkin pie recipe combines classic comfort with a spicy twist.
This isn't just any pie, folks. it's a celebration of fall, a nod to tradition, and a delightful dance of flavors all in one.
The pumpkin desserts origin can be traced back to early american settlers. it is a relatively simple recipe that takes about two hours from start to finish, and yields approximately 8 servings of pure happiness.
One of the best things about this homemade pumpkin pie is how the pumpkin puree recipes shine through. pumpkins themselves are packed with vitamin a! which is great for your eyes and immune system.
It's the perfect fall dessert recipes to wow your friends at thanksgiving or simply treat yourself on a crisp autumn baking recipes afternoon.
Plus, that gingersnap crust ? it adds a warmth and subtle spiciness that complements the classic pumpkin pie recipe perfectly.
Creamy Pumpkin Pie with Gingersnap Crust Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Let's Get Baking!
Okay, so you want to make a pumpkin pie , eh? not just any old pie. let's get this classic pumpkin pie recipe started! i've made this easy pumpkin pie recipe so many times.
I have tweaked it to perfection, honestly! the gingersnap crust takes it to another level. trust me on this.
Main Ingredients: The Pumpkin Stars
Right, let's talk ingredients. Accurate measurements are key in baking. So grab your measuring cups and spoons!
Gingersnap Crust:
- 1 1/2 cups (150g) gingersnap cookies, finely crushed
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (30ml) granulated sugar
- 1/4 teaspoon ground ginger
Pumpkin Filling:
- 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling – HUGE difference!) For the best pumpkin puree recipes , make sure it’s 100% pumpkin.
- 1 (12 fluid ounce / 355ml) can evaporated milk
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Quality matters for those autumn baking recipes ! Look for vibrant orange pumpkin puree. For spices, freshness is key, open them and take a good sniff.
Seasoning Notes: The Spice is Right!
The spice combination is vital. Don’t skip it. The blend of cinnamon, ginger, nutmeg, and cloves is the flavour of pumpkin desserts or to add in other fall dessert recipes .
Don't have individual spices? Use 2 teaspoons of pumpkin pie spice . Vanilla extract enhances all the flavors. Honestly, don't skimp on the vanilla! You can also try vegan pumpkin pie with a different crust!
Equipment Needed: Keep it Simple
You don't need fancy gadgets. These tools are mostly essential.
- 9-inch pie plate: Glass or ceramic works best.
- Large mixing bowl: For the filling.
- Whisk: To combine the filling smoothly.
- Measuring cups and spoons: Accuracy is your friend.
- Baking sheet: To bake the pie on.
- Aluminum foil or pie shield: Optional, if your crust browns too fast.
Okay, now that we've got our ingredients and equipment sorted. i can’t wait to get cracking on this amazing pumpkin pie .
It's genuinely one of my favourite autumn baking recipes to get started with. let's bake!
Let's Bake: Creamy Pumpkin Pie with Gingersnap Twist
Oh my gosh, you guys are gonna love this! forget the same old classic pumpkin pie recipe . i'm sharing my take on this fall favorite.
This easy pumpkin pie recipe is all about that dreamy filling meets spicy gingersnap crust . trust me, it's a total game changer.
And perfect for those autumn baking recipes we all crave. honestly, who can resist the charm of pumpkin desserts during the holidays? it is going to be simply fantastic.
Prep Steps: Ready, Set, Bake!
First things first, mise en place is key. get all your ingredients measured and ready. it makes the process so much smoother.
For the gingersnap crust, crushing the cookies in a food processor is super easy. but a ziplock bag and rolling pin works too! time saving tip: use pre-made pumpkin puree recipes if you are short on time.
Step-by-Step Magic
- Crush gingersnaps. Mix with melted butter, sugar, and ginger.
- Press into pie plate. Chill for 30 minutes .
- Preheat oven to 375° F ( 190° C) .
- Blind bake crust for 10 minutes .
- Whisk pumpkin puree, evaporated milk, eggs, sugars, spices, salt, and vanilla together.
- Pour into crust.
- Bake for 50- 60 minutes , until just set.
- Cool completely, then chill for 2 hours before serving.
Pro Tips: Level Up Your Pie
Want to avoid a cracked pie? bake it in the lower third of the oven. for an even bake, use a water bath.
Common mistake alert! don't overbake or you'll have cracks. you want a slight jiggle in the center. also, fresh spices will bring your pumpkin desserts to a new level.
Honestly, if you have pumpkin pie spice , use it! two teaspoons is just right. oh! did you know that pumpkin is technically a fruit? who knew?
Make-ahead option: The crust can be made a day ahead. Just wrap it well and keep it chilled. If you are doing a vegan pumpkin pie recipe, let me know.
And there you have it! my super yummy homemade pumpkin pie . it's sure to be a hit. now, i bet you are wondering why i'm so ensoiastic, but honestly, i just adore fall dessert recipes .
And the addition of the gingersnap crust is just perfect. it turns that boring standard crust into something amazing! and who doesn't want an amazing pie? don't forget that pumpkin recipes can vary, so find what fits your needs!
Recipe Notes
Let's chat about a few things to keep in mind when making this dreamy pumpkin pie . i always learn something new each time i bake this recipe.
Hope these notes will help you create an easy pumpkin pie recipe .
Serving Suggestions
Presentation matters! this classic pumpkin pie recipe is divine as is. for an elegant touch, try a dusting of icing sugar.
Whipped cream is a must. a sprinkle of toasted pecans elevates it. consider pairing with a hot cuppa or a chilled glass of cider.
Storage Tips
Honestly, leftovers never last long in my house. pop the pie in the fridge, covered, and it’ll be fine for up to 3 days.
You can freeze it. wrap it well in cling film, then foil. it will last up to a month. thaw it overnight in the fridge.
Reheating isn't really needed.
Variations
Feeling adventurous? want to try some pumpkin recipes ? for a vegan pumpkin pie , swap the eggs for silken tofu.
Use plant-based milk. swap the butter to plant-based. to make it gluten free, use a gingersnap crust made with gluten-free biscuits.
Instead of traditional sugar use maple syrup.
Nutrition Basics
Okay, so it's pie, right? but pumpkin puree recipes are packed with vitamin a! it gives our dessert a health benefit.
Each slice is roughly 350-400 calories. it has got protein, fat and carbs. a treat is to enjoy it sometimes as part of a balanced diet.
We are making pumpkin desserts , after all!
Fall is around the corner and nothing says the season more than autumn baking recipes , it´s the perfect time to try this homemade pumpkin pie .
Don´t be scared to give it a try! embrace your inner baker. this recipe is all about good times and fall dessert recipes .
And remember, pumpkin pie spice makes everything better. enjoy creating your special baking recipe!
Frequently Asked Questions
My pumpkin pie filling cracked! What did I do wrong?
Oh dear, a cracked pie is a baker's nightmare, isn't it? Cracking usually happens because the pie was overbaked. Next time, try baking it in the lower third of your oven, and consider using a water bath (bain-marie) for more even heat distribution. Also, remember the filling should still be slightly jiggly in the center when you take it out – it will continue to set as it cools.
Can I make this pumpkin pie recipe ahead of time?
Absolutely! Pumpkin pie is a great make-ahead dessert. In fact, it's often better the next day as the flavors have had a chance to meld. Just bake the pie as directed, let it cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 2-3 days. You might even sneak a slice when no one's looking – we won't tell!
How do I store leftover pumpkin pie?
To keep your leftover pumpkin pie fresh, cover it loosely with plastic wrap or foil and store it in the refrigerator. It will last for about 3-4 days. Just be sure it’s covered well to prevent it from drying out or absorbing any fridge odors – nobody wants a garlicky pumpkin pie!
Can I use pumpkin pie filling instead of pumpkin puree in this pumpkin recipes?
It's best to avoid using pumpkin pie filling in place of pumpkin puree for this recipe. Pumpkin pie filling already has spices and sugar added, which would throw off the balance of flavors in the recipe, making it overly sweet and intensely spiced. Stick with plain pumpkin puree for the best results!
My gingersnap crust is getting too brown while baking! What should I do?
A too-brown crust is a common baking woe! If you notice your gingersnap crust is browning too quickly, you can cover the edges with strips of aluminum foil or use a pie shield. This will protect the crust from burning while the filling continues to bake. You can remove the foil or pie shield during the last 15 minutes of baking to allow the crust to achieve a golden brown color.
Can I freeze pumpkin pie?
You sure can! To freeze your pumpkin pie, let it cool completely, then wrap it tightly in several layers of plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to 1-2 months. Thaw it in the refrigerator overnight before serving – it’s almost as good as freshly baked!
