Tuesday, November 17, 2020

Pumpkin Pie w/ Gingersnap Cookie Crust


My grandma was the pie baking champion.  I know everyone says that their grandma is the best at cooking/baking but it was especially true in my case. I remember meticulously watching her work in the kitchen, her movements were slow but precise, it was akin to watching a professional dancer or a classically trained musician - pure magic. 

All this to say that the pie recipe you see below is the closest I've ever come to her pumpkin pie. I decided to put my own spin on it and substitute a gingersnap cookie crust because 1) making a homemade pie crust is hella difficult and 2) I really love that extra spice that this crust provides. I think grandma Fran would approve.

I would suggest trying the pie batter prior to baking and adjust your spices accordingly. Some people may prefer more clove, I know I love extra cinnamon and nutmeg - you do you!

Pumpkin Pie w/ Gingersnap Crust

makes one 9-inch pie 

For the crust...

2  cups gingersnap cookie crumbs (I used Franz cookies and blended them in a food processor)

2 TBS light brown sugar

1 tsp ground cinnamon

1/2 cup (one stick) butter, melted


1. Preheat the oven to 350℉. 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.

2. Spoon the crumbs into an ungreased 9-inch pie pan, or two 7-1/2-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.

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

For the filling...

1 (15 oz) can 100% Pure Pumpkin

1 (12 fluid oz) can NESTLE® CARNATION® Evaporated Milk

1 TBS molasses 

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg (pre-ground is fine too)

1 large egg

1/2 tsp pure vanilla extract

Premade pie shell (for decorations)


1. Bump oven temperature up to 425

2. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat egg lightly in a large bowl then mix in molasses. Stir in pumpkin, vanilla, and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pre-baked gingersnap pie crust.

3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. I used a premade crust and cut out fall leaf shapes using a cookie cutter then baked with the oven at 350 for 6-10 minutes. 

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