What is like about this combination is the gingersnap cookie crust is effortless and comes together in about 6 minutes. This is great for the moments when you need to put your efforts into the other parts of the meal but still get a delicious dessert.
The pumpkin filling is creamy and rich with fresh nutmeg and ground ginger as the forward spices in the pie. I love freshly ground nutmeg and wanted to feature that spice with the pumpkin. If you own a fine Microplane grater, use that to grate the nutmeg.
If you do not own a food processor, you can still easily make this recipe. See the notes for directions.
This pie can be made 24 hours in advance and stored in your refrigerator until serving.
Serve chilled and with whipped cream.
- 6 oz (171 g) gingersnap cookies
- 1 TB (16 g) dark brown sugar
- 1 tsp (2 g ground ginger
- 1 oz (31 g) unsalted butter, melted
- ¾ cup (164 g) sugar
- 1 TB (13 g) packed brown sugar
- 1 TB (8 g) cornstarch
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp freshly grated nutmeg
- 1/8 tsp ground clove
- ¼ tsp Kosher salt
- 1 - 15 oz (425 g) can solid pack pumpkin
- ¾ cup (200 ml) heavy cream
- ½ cup (104 g) sour cream
- 3 large eggs
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Preheat the oven to 350°F (175°C / Gas Mark 4)
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Add the gingersnap cookies, brown sugar, and ground ginger to the bowl of a food processor. Process until the cookies become fine crumbs. Drizzle the melted butter into the finely ground cookie crumbs. Pulse several times, about 8-10 to combine.
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Tip the gingersnap cookie mixture into a 9-inch glass pie pan. Press the cookie mixture across the bottom and up the sides of a dish. If you own a metal pie pan, press it into your glass pan with the cookie crust to help form the shape your cookie pie crust. Press up the sides and into the crevasse of your pie to make an even thickness all the way around and across the bottom of the pie.
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Place the pie plate on a rimmed sheet pan then into your preheated oven. Bake for 10 -12 minutes. Remove the pie from the oven and cool for at least 10 minutes. Turn down the oven to 325°F (160°C / Gas Mark 3).
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In a small bowl, blend the 3 eggs with a fork until evenly combined and no visible egg whites are showing. Set aside.
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In a large bowl whisk together the sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt until no clumps are visible. If you need, get your clean hands in there to break up the brown sugar lumps.
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Stir in the pumpkin, heavy cream, sour cream and beaten eggs until blended.
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Pour the pumpkin filling into a pitcher, or anything large enough to hold the pumpkin filling and has a spout. Place the rimmed sheet pan with the pie crust back into the oven, on the middle rack. Extend the rack for easy access and pour the filling into the center of the pie plate. Fill the pie crust to just at the edge of the rim and no more. You will have extra filling, which you can use later. Carefully slide the rack into the oven and bake the pie until it is just set about 55 minutes. Start checking if your pie is done, after 45 minutes to make sure you do not over bake your custard. You can tell the pie is done when you jiggle the pie plate and the filling wobbles like jello and it does not look wet in the center.
If the pie cracks, it means it is overcooked. No worries though it will still taste great, and you can cover the crack with whipped cream if you want to.
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Cool the pie completely before cutting and serving. Refrigerate the pie once cooled slightly and up to 24 hours ahead. Serve with whipped cream.
Keep leftovers in the refrigerator.
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Can be made one day ahead.
If you do not own a food processor you can still make with pie crust. All you need is a Ziplock bag and a rolling pin or mallet, like a meat mallet. Fill a Ziplock bag with the gingersnaps and partially close the bag. Push out as much air as possible then zip the bag closed. Lag the bag filled with cookies on a flat surface and whack the side of the bag with your mallet, gently hitting and crushing your cookies. Keep banging away until the cookies resemble a fine sand.
Add the crumbs to a large bowl then add the melted butter and ground ginger. Stir to combine. Proceed with the recipe at step 3 of the cookie crust.
Leftover pie filling:
Pour leftover pie filling into buttered ramekins. If you want, coat the inside of your ramekins with ground gingersnaps or ground nuts like hazelnuts or pecans. Place the filled ramekins in a baking dish and fill with warm water until it reaches halfway up the ramekins. Bake in a 325°F (160°C) oven until set in the middle, but jiggles, about 30 minutes. Remove from the pan and cool. Refrigerate until ready to serve.