Description
A smooth and creamy pumpkin pie with a spiced gingersnap crust, topped with light whipped cream.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup heavy cream (for topping)
- 1 tbsp powdered sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Mix gingersnap crumbs with melted butter and press into a 9-inch pie dish.
- Bake crust for 8 minutes, then let cool.
- Whisk pumpkin puree, brown sugar, spices, salt, eggs, heavy cream, and vanilla until smooth.
- Pour filling into crust and bake for 45-50 minutes until set.
- Cool completely, then refrigerate for at least 2 hours.
- Whip remaining heavy cream with powdered sugar and spread over pie before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Chill pie thoroughly before slicing for clean cuts.
- Store leftovers covered in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American