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Pumpkin Custard Pie with Gingersnap Crust
Created by: Howcan Team
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 3/4 cup 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
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together 1 1/2 cups gingersnap cookie crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove from the oven and set aside.
- In a large bowl, whisk together 1 can of pumpkin puree, 3/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt until smooth.
- Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 cup heavy cream, 1/2 cup whole milk, and 1 teaspoon vanilla extract until fully combined.
- Pour the pumpkin custard mixture into the prepared gingersnap crust.
- Bake the pie for 45-50 minutes, or until the center is set but still slightly wobbly. If the crust starts to brown too much, cover the edges with foil.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- Slice and serve the pumpkin custard pie with whipped cream or vanilla ice cream. Enjoy!
The history of Pumpkin Custard Pie with a gingersnap crust can be traced back to the early 20th century in the United States. This delightful twist on the classic pumpkin pie combines the warm, spicy flavors of pumpkin custard with the crunchy, molasses-infused goodness of a gingersnap crust. Renowned chefs and home cooks alike have embraced this variation, adding their own unique touches to the recipe. The rich, buttery gingersnap crust provides a perfect contrast to the creamy, spiced pumpkin custard filling, creating a harmonious blend of flavors and textures. Today, this delectable dessert can be found in bakeries and restaurants across the country, with some establishments offering their own signature versions. For those looking to recreate this treat at home, sourcing high-quality gingersnap cookies and using fresh, flavorful pumpkin puree are essential for achieving the best results. Whether enjoyed during the fall season or as a sweet ending to any meal, Pumpkin Custard Pie with a gingersnap crust is a delightful indulgence that continues to captivate dessert lovers everywhere.
70 min
8
320 calories
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