The Gingersnap Pumpkin Pie Recipe I Ask for Every Thanksgiving

In the case of Thanksgiving pies, are you workforce pumpkin, pecan or apple? (and sure, “all the above” is an acceptable reply.) For me, pumpkin pie is absolutely the essence of fall, and its simply my most eagerly anticipated merchandise on the Thanksgiving menu. For the final a number of years, I’ve lobbied my mother (our household’s official pie grasp) to make this explicit gingersnap pumpkin pie recipe with a custardy filling and spicy gingersnap crust. For me, it’s one of the best pumpkin pie recipe on the planet—so this yr, I’m lastly sharing it with you.

A very nice pumpkin pie recipe is all about that steadiness of texture and taste. Our model takes the traditional pie and provides it an fragrant twist with a crust that’s not possible to withstand. The gingersnap provides a heat, spicy distinction to the creamy pumpkin filling, making a symphony of flavors in each chunk.

And if any of you share my standard tendency to only skip the pie crust and eat solely the filling? Nicely, that received’t be the case with this gingersnap-studded, candy-like crust that provides the filling a run for its cash because the star of the present.

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Right here’s what you’ll must make this gingersnap pumpkin pie

For the crust:

gingersnaps
sugar
salt
unsalted butter

For the filling:

complete milk
vanilla extract
cinnamon
sugar
salt
egg yolks
cornstarch
can of pumpkin
unsalted butter
heavy cream

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make this gingersnap pumpkin pie

I’d like to start out by saying—conventional pies are usually not my power. Baking a do-it-yourself flaky, buttery pie crust intimidates me, and as talked about earlier, my mother is the true pie queen in our household so I normally go away it to her. So belief me once I say: this one is an absolute no-brainer. Listed below are the fundamental steps:

Make the crust: mix the crushed gingersnaps with the sugar, salt, and butter, then press it into your pie dish. Refrigerate, bake, then let cool.
Make the filling: simmer collectively milk, vanilla, cinnamon, sugar, and salt over medium.
Whisk collectively your egg yolks with cornstarch and sugar, then whisk within the heat milk combination. Return all of it to the saucepan, and cook dinner over medium whereas whisking till it’s effervescent.
Add the pumpkin and butter, whisk it collectively, and also you’ve bought your custard.
Pour it into the gingersnap crust and refrigerate. Then make it fairly with whipped cream, crushed gingersnaps, and (should you’re feeling additional) add some star anise and cinnamon.

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The ultimate result’s a filling that’s light-as-air and proves to be insanely addictive (I normally discover myself standing on the fridge door late that evening, nibbling “only one extra” sliver. Considered one of Thanksgiving’s biggest pleasures.) 

Scroll on for the recipe…

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