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Brown Sugar and Spice Pumpkin Pie with Gingersnap Crust

Kristine Kidd
Makes 8 servings
With its crispy gingersnap crust and creamy brown sugar and spice laced filling, this is bound to become a family classic. Serve it with a dollop of whipped cream on top. The pie can be made 1 day ahead and chilled.

Ingredients
  

  • Crust
  • 10 ounces gluten-free gingersnaps, about 46 1½-inch cookies
  • 5 tablespoons butter, melted and cooled slightly
  • Filling
  • 1 15- ounce can pumpkin
  • ¾ cup firmly packed dark brown sugar
  • 2 tablespoons pure maple syrup or molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon coarse kosher salt
  • 3 large eggs
  • cups whipping cream
  • teaspoons pure vanilla extract

Instructions
 

  • Preheat the oven to 350°F.
  • For the crust: Place the gingersnaps in a food processor. Pulse until finely ground. With the machine running, add the butter and process until evenly moist. Press the crust over the bottom and up the sides of a 10-inch deep-dish glass pie plate. Refrigerate until firm, at least 20 minutes.
  • For the filling: Combine the pumpkin, brown sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large bowl. Whisk until smooth. Add the eggs and whisk until smooth. Whisk in the cream and vanilla. Pour the filling into the crust.
  • Bake the pie until the filling is puffed on the edges and center is set, gently covering the edges with foil if the crust browns too quickly, about 1 hour. Transfer to a wire rack and let cool. Serve at room temperature or chilled.
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