Easy Pumpkin Pie With Gingersnap Crust

Easy Pumpkin Pie With Gingersnap Crust

When it comes to pumpkin pie, it doesn’t get more simple or streamlined than this one. Spicy gingersnap cookies give the pat-in-the-pan crust a bit of sweetness and spice that pairs wonderfully with the creamy pumpkin filling. Plus, it's a lot easier than parbaking a traditional pie crust. Use your favorite store-bought pumpkin pie spice or make your own. Either way, you will be rewarded with a flavorful pumpkin pie that’s just waiting for a dollop of whipped cream.

Yield: 8 servings

For the Gingersnap Crust

1½ cups/200 grams finely crushed gingersnap cookies (see Tip)

4 tablespoons unsalted butter, melted and cooled

¼ teaspoon coarse kosher salt (such as Diamond Crystal)

For the Pumpkin Filling

1 (15-ounce) can pumpkin purée

¾ cup/170 grams heavy cream

⅔ cup/140 grams light or dark brown sugar

3 large eggs

1½ to 2 tablespoons pumpkin pie spice (see Tip)

½ teaspoon coarse kosher salt (such as Diamond Crystal)

Heat oven to 350 degrees with a rack in the center.

Make the gingersnap crust:

In a large bowl, combine the gingersnap crumbs, butter and salt. Stir until well combined, then transfer the mixture into a 9-inch pie pan. Use your fingers and a ⅓-cup dry measuring cup to press the crumbs firmly across the bottom and up the sides of the pan. Set the pan on a baking sheet and bake until lightly golden and fragrant, about 8 minutes.

Make the filling:

While the crust bakes, combine the pumpkin, cream, brown sugar, eggs, pumpkin pie spice and salt in a large bowl and whisk until smooth. Pour the filling into the warm crust and smooth into an even layer.

Adjust the oven temperature to 325 degrees and return the pie to the oven. Bake until the filling is set 2 to 3 inches from the edge and is still jiggly in the center when gently shaken, 45 to 50 minutes. Let the pie cool on a rack to room temperature, then refrigerate until ready to serve, at least 1 hour (or up to 1 day). If refrigerating for more than a few hours, cover loosely.

Tips: You can buy packaged gingersnap crumbs or crush store-bought cookies into fine crumbs by pulsing them in a food processor or crushing them in a plastic bag with the help of a heavy skillet or a rolling pin.

If you prefer a heavily spiced pumpkin pie, go with the full 2 tablespoons of pumpkin pie spice. Otherwise, use the lesser amount.

I have made this for years using Mi Del gluten free ginger snaps. It comes out perfect and is a treat for your gluten free friends and family.