Pumpkin Pie with Gingersnap Crust
An easy pumpkin pie with a spiced ginger cookie crust, fresh roasted pumpkin, and a whisper of black pepper that makes it anything but ordinary. Rich, silky, and full of flavor — the pumpkin pie that doesn't need whipped cream to be worth eating.
Ingredients
Ginger Cookie Crust
- 3 ½ cups ginger cookie crumbs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 6 tbsp butter melted
- ¼ cup milk
Pumpkin Pie Filling
- 2 ½ cups fresh roasted pumpkin purée
- 1 14 oz (400 gram) can sweetened condensed milk
- 2 large eggs yolks and whites separated
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp dark brown sugar
Instructions
Ginger Cookie Crust
- To crush cookies, you can put them into a food processor and pulse until the size of breadcrumbs. Or place them in a Ziploc bag and roll with a rolling pin, until turned into crumbs.
- Combine the ginger cookie crumbs, cinnamon, and ginger together in a large bowl. Pour in the melted butter and milk, mixing well.
- Dump the crumb mix into a pie plate and press firmly until you form a thick, even layer around the sides and bottom. Set aside until needed.
Pumpkin Pie
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin purée, sweetened condensed milk, and egg yolks. Stir in the spices.
- Using a stand or hand mixer, whip the egg whites into soft peaks. Gently fold into the pumpkin mix.
- Pour the pie filling into the prepared pie shell.
- Bake for 55 minutes to an hour or until pie filling is set.
- Watch the edges of the crust to make sure they do not burn. If they are getting too brown, cover with a piece of foil.
- Remove from oven and allow to cool.
- Best if served at room temperature.
Notes
Calories: 363 | Fat: 15g | Sat Fat: 8g | Carbs: 52g | Fiber: 3g | Sugar: 39g | Protein: 7g | Sodium: 421mg
Nutrition is approximate, per serving based on 10 slices, calculated with pumpkin purée. The sweet potato addition will nudge calories and sugar up slightly.
