Gingersnap Pumpkin Pie

Preparation Method

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.

Recipe found on Yummly

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Ingredients

Ingredients

8 SERVINGS
  • 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

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