Gingersnap Pumpkin Pie

• 2 1/2 cups gingersnap cookie crumbs

• 2 Tbsp. light brown sugar

• 1 tsp. ground ginger

• 1 tsp. ground cinnamon

• 1/2 cup unsalted butter (melted ¹)

• 15 oz. pumpkin puree (pure)

• 2/3 cup granulated sugar

• 2 Tbsp. light brown sugar

• 2 tsp. fresh minced ginger

• 1 tsp. ground cinnamon

• 1/4 tsp. ground cloves

• 1/2 tsp. fine sea salt

• 14 oz. sweetened condensed milk

• 2 large eggs

• 1 large egg yolk

• 1/2 tsp. pure vanilla extract

Gingersnap pumpkin pie ingredients

This pumpkin pie comes together mostly with traditional ingredients, and a couple you might not expect. Here’s what you’ll need to make it:

• pumpkin: of course! If you’re buying canned pumpkin, be sure to choose pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced. I typically use Libby’s but you can also make your own.
• white and brown sugar: for sweetness and caramel flavor.
• fresh ginger: this is a generously spiced pie, and fresh ginger adds a lovely, fresh and zingy spiciness that is a welcome balance to the sweet pumpkin filling. For a more mild flavor, you can also use half as much ground ginger.
• cinnamon and cloves: cozy, warming spices for that familiar pumpkin pie flavor. You can also substitute premade pumpkin pie spice.
• salt: just a pinch to intensify the other ingredients.
• sweetened condensed milk: provides sweetness and is key to the lusciously smooth and creamy texture of this pie.
• eggs: it wouldn’t be a true custard without eggs, which provide thickening and structure. You’ll need two eggs plus a yolk for added richness.
• vanilla: just a splash of vanilla for complexity and to enhance all the other flavors. Be sure to add the vanilla last, off the heat, for the best flavor.