Print

Pumpkin Custard Pie with Gingersnap Crust Recipe

Pumpkin Custard Pie with Gingersnap Crust Recipe
Print Recipe

★★★★★

5.2 from 15 reviews

This Pumpkin Custard Pie with Gingersnap Crust combines a spiced, crisp gingersnap base with a smooth, warmly spiced pumpkin custard filling. Perfect for autumn gatherings, it offers a delightful blend of ginger and cinnamon flavors that enhance the creamy texture of the classic pumpkin pie. Topped with whipped cream, this dessert is a comforting seasonal favorite ideal for festive occasions or cozy family dinners.

Ingredients

Scale

Gingersnap Crust

  • 2 cups crushed gingersnaps
  • 8 tablespoons melted butter
  • 1/2 teaspoon ground ginger
  • 4 tablespoons sugar

Pumpkin Custard Filling

  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Place the gingersnaps in a zip-top bag and crush them finely using a rolling pin, food processor, or blender. In a bowl, mix the crushed gingersnaps with ground ginger and sugar. Add melted butter little by little until the mixture can hold together when pressed.
  2. Form and Bake the Crust: Press the gingersnap mixture evenly into the bottom and up the sides of a 10-inch pie plate. Bake the crust for 10 minutes, then remove it from the oven and set aside.
  3. Make the Filling: In a medium bowl, beat the eggs, sugar, salt, cinnamon, allspice, and ground ginger until smooth and well combined. Stir in the pumpkin, then gradually add the evaporated milk while continuing to mix until fully incorporated.
  4. Assemble and Bake the Pie: Pour the pumpkin custard filling into the pre-baked gingersnap crust. Return the pie to the oven and bake for 40 minutes. If the crust edges begin to brown too quickly, cover them with foil. Lower the oven temperature to 325°F (163°C) and bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and Serve: Allow the pie to cool completely on a wire rack. Serve with whipped cream on top for a delightful finish. Enjoy your seasonal pumpkin custard pie!

Notes

  • If you do not have gingersnaps, crunchy ginger cookies or graham crackers can be used as a substitute for the crust.
  • To prevent over-browning, consider using a pie crust shield or foil around the edge from the start.
  • For extra flavor, add a teaspoon of vanilla extract to the custard filling.
  • Make sure not to overbake the pie to keep the custard smooth and creamy.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Nutrition

Keywords: pumpkin pie, gingersnap crust, pumpkin custard, fall dessert, Thanksgiving pie, spiced pumpkin pie

Find it online: https://hannahdelgado.com/pumpkin-custard-pie-with-gingersnap-crust-recipe/