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Gingersnap Pumpkin Pie

2013 September 25

On the first day of fall I made a Gingersnap Pumpkin Pie with Maple Cinnamon Whipped Cream…

Gingersnap Pumpkin Pie

I don’t feel bad about it. In fact I’m down right unapologetic about making an entire pumpkin pie for no reason whatsoever! Who needs a holiday to eat pie anyway? I guess in a way I was celebrating the beginning of my very favorite time of year, and that deserves pie!

Maple Cinnamon Whipped Cream

This holiday season, or whenever you’re good and ready to eat pie, I strongly recommend making this recipe. Chewy and spicy gingersnap crust, creamy rich pumpkin filling and luscious maple cinnamon whipped cream. These flavors sing faaaaaaall at the top of their lungs, almost as unapologetically as I do.

Gingersnap Pumpkin Pie Slice

photos by Leah Bergman

Gingersnap Pumpkin Pie

Gingersnap Pie Crust adapted from Martha Stewart’s Pies & Tarts

25 gingersnap cookies
6 tablespoons butter, melted
2 tablespoons sugar
pinch of salt

1. Preheat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in melted butter, sugar and salt. Press mixture into bottom and sides of a 9-inch pie pan. Bake until set and slightly darkened, 10 minutes. Do not over bake. Set aside to cool.

Tip: use the flat bottom of a measuring cup or small glass to press crust crumbs into pie pan.

Pumpkin Pie– via Martha Stewart’s Pies & Tarts

2 large eggs beaten
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups unsweetened pumpkin puree, canned or fresh
1 1/2 cups evaporated milk

1. Increase the oven heat to 375 degrees.
2. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin and eggs. Add evaporated milk, and whisk to combine. Carefully pour filling into crust.
3. Place pie plate on a rimmed baking sheet, bake until edges are set but center is still slightly wobbly, 35-40 minutes. Transfer plate to a wire rack to cool completely. Serve with Maple Cinnamon Whipped Cream.

Tip: This recipe always takes a bit longer to set for me so keep an eye on it and put the pie back in for an additional 5-10 minutes if needed. If the edges of your piecrust get too dark, tend the crust with foil.

Maple Cinnamon Whipped Cream

1 cup heavy cream
2 tablespoons maple syrup
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks. Dollop on top of Gingersnap Pumpkin Pie…enjoy!







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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

10 Responses Post a comment
  1. September 25, 2013

    I love the sound of that whipped cream! This pie is lovely 🙂

  2. September 25, 2013

    Ummm… YUM! Thank God for pumpkin pie season.

  3. September 25, 2013

    oh. my. god.

  4. September 25, 2013

    LOVE the sounds of this pie – especially the gingersnap crust! I’m so happy to be baking with pumpkin again!

  5. Rachelle H permalink
    September 25, 2013

    How can I make these as little mini pies?

  6. rachel permalink
    October 10, 2013

    I followed the directions exactely. My crust was really wet and never set. So when I poured the filling in, it mixed with the crust. I figured it was ruined, but I went ahead and cooked it anyway. It seems like it has cooked overall well. It will just be more of marbled pie for me, oh well as long as it tastes as good as it smells!:)

    • October 10, 2013

      Oh no! I wonder what happened. Next time I would continue to cook the crust until a bit more dry. Hope it tastes good.

  7. October 30, 2013

    Oh! This is a great alternative to the standard pumpkin pie, love it!

  8. Tim Hord permalink
    December 28, 2013

    I have loved pumpkin pie since I was a kid. I preferred it over any dessert. This is the most AWESOME different version I have every had.

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