Pumpkin Cream Pie with Gingersnap Crust

Name: Pumpkin Cream Pie with Gingersnap Crust
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups Gingersnap cookie crumbs; 1/4 cup butter, dairy or dairy-free melted; 3/4 cup brown sugar, packed; 1oz gelatin, package; 1 tsp cinnamon; 1 tsp ginger, powder; 1 tsp nutmeg; 1/8 tsp cloves, powder; 1/8 tsp salt; 15 oz canned pumpkin; 3/4 cup milk (dairy or oatmilk); 3 egg yolks, lightly beaten; 1/2 cup heavy cream, (1 1/2cup prepared whipped cream or coconutwhip)

5 steps

Prep:10minCook:15min

This pie recipe was passed down to our family from a friend years ago, and I haven't come across the recipe on the internet yet to give credit to the original - so I thought I would share here. It is fantastic alternative to traditional pumpkin pie (sweet and airy) and can be made dairy-free. Don't forget to allow time for the gelatin to set.

Updated at: Mon, 16 Oct 2023 01:56:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories252.4 kcal (13%)

Total Fat12.4 g (18%)

Carbs31.4 g (12%)

Sugars22.7 g (25%)

Protein5.4 g (11%)

Sodium115.4 mg (6%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

CRUST

1 ½ cupsgingersnap cookie crumbs

¼ cupbutter

dairy or dairy-free melted

FILLING

¾ cupbrown sugar

packed

1 ozgelatin

package

1 tspcinnamon

1 tspginger

powder

1 tspnutmeg

⅛ tspcloves

powder

⅛ tspsalt

15 ozcanned pumpkin

¾ cupmilk

1 1/2cup prepared whipped cream or coconutwhip

Instructions

CRUST

Step 1

Use a food processor or rolling pin to crumb Gingersnap cookies. Add melted butter to cookie crumbs and mix. Press into bottom and sides of a 9", deep, pie plate. Refrigerate.

FILLING

Step 2

In a heavy saucepan, stir together brown sugar (use less sugar if using sweetened prepared whipped cream ~1/2c), gelatin, cinnamon, ginger, nutmeg, cloves, and salt. Blend in pumpkin, milk, and egg yolks.

Step 3

Bring to a boil over medium heat. Cook for 4 minutes. Stir constantly. Set the pan in ice water or refrigerate until cooled enough to start "mounding" when stirred (as pictured).

Step 4

In a bowl, beat cream to form stiff peaks (chill beaters and bowl, start on low speed and work up to high). Whisk 1/4 into cooked pumpkin mixture and fold in remaining prepared whip cream. Pour combined filling into pie crust. Refrigerate for at least 4 hours, or until set. Preferably overnight.

Step 5

Tips: soften big Gingersnap cookies in an oven at 300°F oven for a few minutes before cutting out shapes to garnish the pie, along with dollops of whipped cream.