Pumpkin Custard Pie with Gingersnap Crust Recipe

If you’re searching for a show-stopping dessert that combines cozy fall flavors with a delightful twist, you’re in for a treat. This Pumpkin Custard Pie with Gingersnap Crust brings together the rich, silky texture of a classic pumpkin custard and the perfectly spiced, crunchy gingersnap crust that adds both flavor and flair. It’s a dessert that feels like a warm hug on a plate and will quickly become a favorite to share with family and friends during the holidays or any chilly evening.

Ingredients You’ll Need

The magic of this Pumpkin Custard Pie with Gingersnap Crust lies in its simple, pantry-friendly ingredients. Each one plays a crucial role: the gingersnaps provide a zesty crunch, the pumpkin custard brings a velvety smoothness packed with warming spices, and subtle hints of ginger and allspice tie it all together beautifully.

• 2 cups crushed gingersnaps: These form the flavorful, slightly spicy base—the soul of the crust.
• 8 tablespoons melted butter: Helps bind the crust ingredients and adds richness.
• 1/2 teaspoon ground ginger: Boosts the warmth in the crust for extra punch.
• 4 tablespoons sugar: Balances the spice with a touch of sweetness in the crust.
• 2 large eggs: Essential for setting the custard filling to that just-right silky texture.
• 3/4 cup sugar: Sweetens the custard without overpowering the pumpkin.
• 1 teaspoon ground cinnamon: Classic pumpkin spice flavor that makes the pie comforting and aromatic.
• 3/4 teaspoon ground allspice: Adds a deep, earthy complexity to the custard.
• 1/2 teaspoon ground ginger: Highlights the spice blend and complements the crust.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1 can (15 ounces) pumpkin: The star ingredient, delivering rich color and natural sweetness.
• 1 can (12 ounces) evaporated milk: Creates that luscious, creamy custard consistency.

How to Make Pumpkin Custard Pie with Gingersnap Crust

Step 1: Prepare and Bake the Gingersnap Crust

Start by preheating your oven to 350 degrees. Crush your gingersnaps until they’re finely crumbled; you can do this with a rolling pin inside a ziplock bag or pulse them lightly in a food processor. Stir in the ginger and sugar, then add melted butter little by little until the crumbs hold together when pressed. Press this mixture evenly into a 10-inch pie plate to form your crust base. Pop it in the oven and bake for about 10 minutes to set the crust and let those spices toast lightly.

Step 2: Mix the Pumpkin Custard Filling

While the crust bakes, whisk together the eggs, sugar, salt, cinnamon, allspice, and ginger until smooth and fragrant. Stir in the pumpkin thoroughly, and then gradually mix in the evaporated milk. This combination delivers the creamy, smooth texture that defines a perfect pumpkin custard.

Step 3: Fill and Bake the Pie

Pour your luscious custard mixture into the warm gingersnap crust. Bake at 350 degrees for 40 minutes. If you notice the crust or edges start browning too much, cover them lightly with foil to prevent burning. Then reduce the oven heat to 325 degrees and bake for another 15 to 20 minutes, or until a toothpick inserted near the center comes out clean. This step ensures that custard is set but still creamy.

How to Serve Pumpkin Custard Pie with Gingersnap Crust

Garnishes

The ideal companion to this pie is a generous dollop of freshly whipped cream, lightly sweetened or flavored with a touch of vanilla. A sprinkle of freshly grated nutmeg or a dusting of cinnamon over the whipped cream adds that little extra elegance and flavor boost.

Side Dishes

Serve your pie alongside cozy sides like spiced chai tea or a warm cup of coffee to complement the spices in the crust and custard. A scoop of vanilla bean ice cream can also be a show-stopping pairing for those who enjoy a cold contrast to warm desserts.

Creative Ways to Present

For a festive touch, try serving individual pumpkin custard pies in mini tart pans lined with gingersnap crusts. You can also drizzle a bit of caramel sauce or maple syrup atop each slice for added indulgence that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin custard pie with gingersnap crust keeps beautifully refrigerated for up to 3-4 days. Be sure to cover it tightly with plastic wrap or keep it in an airtight container to maintain that fresh, moist texture.

Freezing

This pie freezes surprisingly well. Wrap each slice individually in plastic wrap and then foil to prevent freezer burn. When you’re ready to indulge again, thaw the slices overnight in the refrigerator for the best results.

Reheating

If you want to enjoy the pie warm, reheat slices gently in a low oven at 300 degrees for about 10-15 minutes. This warms the custard through without drying out the delicate gingersnap crust.

FAQs

Can I use fresh pumpkin instead of canned for the filling?

Absolutely! Just be sure to roast and puree your fresh pumpkin until smooth. Measure 1 ¾ cups of the homemade puree to replace the canned pumpkin for the best consistency and flavor.

Is it possible to make the gingersnap crust gluten free?

Yes! Look for gluten-free gingersnap cookies at your grocery store or bake some from scratch using gluten-free flour blends. The texture and spice will still come through wonderfully.

How do I know when the pumpkin custard is fully baked?

Use a toothpick or thin knife inserted near the center of the pie; it should come out clean or with just a few moist crumbs attached, not wet batter. The custard will also look set and not jiggly.

Can I prepare this pie in advance for a party?

Definitely. Bake the pie a day ahead, store it covered in the refrigerator, and serve chilled or warmed slightly. This actually helps the flavors develop even more!

What if I don’t have evaporated milk; can I substitute it?

You can substitute evaporated milk with an equal amount of heavy cream diluted with a little water or simply use regular milk for a lighter custard, though it may be less creamy.

Final Thoughts

This Pumpkin Custard Pie with Gingersnap Crust is one of those desserts that brings joy with every bite, perfectly balancing cozy spices, creamy pumpkin, and a crisp, flavorful crust. I hope you give it a try soon and make it a centerpiece in your dessert repertoire, especially when you want something a little special to share with those you love. Happy baking and even happier eating!

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