Pumpkin Pie with Ginger Snap Crust

A dear friend dubbed this “a million dollar pumpkin pie” and I have to agree!! In this recipe, I’ve brought together three favorite recipes (a cookie crust made from homemade ginger snaps, a cooked pumpkin custard loaded with aromatic spices and … hello… Bourbon whipped cream). Honestly, it’s the BEST!

Pumpkin Pie with Ginger Snap Crust and Bourbon Whipped Cream

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Ginger Snap Crust
2-1/3 cup (230 g) Ginger Snap cookie crumbs
1 tsp ground ginger
1 tsp ground cinnamon
1/4 cup (65 g or 1/2 stick) unsalted butter, melted

Preheat the oven to 350°F.

I highly recommend this recipe for homemade Ginger Snaps (baked for 15 minutes to get maximum crispness), or use your favorite version from the store.

Break apart each cookie into 3-4 pieces. In a food processor, pulse them together until you have a coarse crumb. It should resemble coarse sand, NOT powder).

Add the ginger and cinnamon and pulse once or twice. Pour in the melted butter and pulse until combined.

Your ginger snap crumb should resemble coarse sand
If making ahead, cover the pie crust with two layers of plastic wrap before the baking step, and freeze

Spoon the crumbs into a ungreased 9-inch pie pan and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Pumpkin Custard Filling
1 (15 oz) (425 g) can pure pumpkin puree
2/3 cup (66g) granulated sugar
2 T (26g) light brown sugar, packed
2 tsp fresh minced ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fine sea salt
1 (14 oz) (397 g) can sweetened condensed milk
2 large eggs + 1 large egg yolk
1/2 tsp pure vanilla extract

Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for five minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition
Stir in the vanilla. Pour the filling into the pie shell.

Put the unbaked pie (carefully) on a sheet pan before putting it in the oven.

Any bubbles (like above) will settle as the pie cools.

Bake for 30 minutes at 350°F until the edges of the filling is just starting to set.

Turn the oven down to 325°F and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.

Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.

Bourbon Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar (or to taste)
1 tsp-1T Bourbon, depending on taste preference (optional)
1/2 tsp vanilla extract

Put the cream and sugar in a stand mixer and beat on medium high until whipped. Add the bourbon (if using) and vanilla and beat another few minutes. Use a rubber spatula on the sides as necessary.

Dollop on the pie or for extra fun, load the whip cream into a piping bag (I use a big star tip) and pipe onto individual servings (as shown in feature photo). Add a sprinkle of pumpkin pie spice, cinnamon, or powdered sugar if desired.

This pie can be served either chilled or at room-temperature. It’s best eaten the day of, but the pie will keep for 2-3 days in the refrigerator. Enjoy!!

Pumpkin custard adapted from Fork Knife Swoon
Bourbon whipped cream adapted from Olive and Mango
Ginger snap recipe from Alton Brown (crust adaptation mine)

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