Description
A smooth and creamy pumpkin pie with a spicy gingersnap crust, topped with lightly whipped cream for the perfect finish.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C).
- Mix gingersnap crumbs, granulated sugar, and melted butter. Press into a 9-inch pie dish.
- Bake crust for 8 minutes. Remove and let cool.
- Whisk pumpkin puree, brown sugar, spices, and salt in a bowl.
- Beat in eggs, heavy cream, and vanilla until smooth.
- Pour filling into crust. Bake for 45-50 minutes until set.
- Let pie cool completely before topping with whipped cream.
Notes
- Chill pie before serving for best texture.
- Use store-bought gingersnaps or homemade.
- Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg