Gingersnap crust pumpkin pie, you say?! Yes, this pie is completely made from scratch. From the gingersnap cookies used in the crust to the pumpkin filling. I’ve always made Libby’s canned pumpkin recipe but this year I decided to try to go all scratch made. This pie is chock full of classic Thanksgiving dessert flavors. A thick, rich, creamy, indulgent treat for your holiday dessert table.
Gingersnap Crust Pumpkin Pie Recipe
In a food processor crush the gingersnap cookies. Mix with the butter and press firmly into the pie plate. Bake 5 minutes.
Bake the pumpkin until tender, about 1 hour. Cool and scoop the pulp from the pumpkin, place in the food processor.
Puree the pumpkin until smooth. Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour.
I love the darker color and the added touch of flavor the molasses adds to this pie. The gingersnap crust complements the pumpkin filling beautifully with an extra ginger kick. Top it with your favorite whipped cream and indulge.
This will be the most loved dessert during the holidays. Thanksgiving or Christmas, this Gingersnap Crust Pumpkin Pie recipe is perfect!
- 1 medium sugar pumpkin about 3 pounds
- vegetable oil about 2 teaspoons
- 2 cups crushed gingersnap cookies
- 5 tablespoons unsalted butter melted
- 14 oz can sweetened condensed milk
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3 large eggs
For the pumpkin:
Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the pulp and seeds. Cut the pumpkin in half and lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin and bake until fork-tender, about 1 hour. Cool.
For the crust:
In a food processor crush the gingersnap cookies. Stir in the melted butter until combined. Pour into a 9" pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.
Bake at 350 degrees for 5 minutes.
For the pumpkin filling:
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
Add the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, cloves, salt and eggs to the food processor. Pulse combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
Transfer the pie to a rack to cool completely.
Garnish with whip cream if desired.
Amount per serving
% Daily Value*
Total Fat 23g 30%
Saturated Fat 11.3g 57%
Cholesterol 120mg 40%
Sodium 494mg 21%
Total Carbohydrate 76g 28%
Dietary Fiber 2.6g 9%
Total Sugars 47.5g
Vitamin D 7mcg 33%
Calcium 272mg 21%
Iron 4mg 21%
Potassium 765mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Recipe adapted from FoodNetwork