Indulging in the warm spices of fall is a delight, especially when it comes to dessert. One of my all-time favorites is Gingersnap Pumpkin Pie with Ginger Cream. Imagine the comforting flavors of pumpkin pie, but with a zesty twist from the gingersnap crust and a dreamy ginger-infused whipped cream topping. It’s perfect for family gatherings, Thanksgiving feasts, or cozy nights in. Each bite feels like a hug, making it a dish that’s not only delicious but also full of nostalgia and joy.
Why you’ll love this dish
This recipe is not just another pie on the table; it’s a celebration of flavors and textures that will earn a spot in your dessert rotation. The combination of graham cracker crunch and spicy gingersnap offers a unique contrast to the velvety pumpkin filling, making it irresistibly delightful. Whether you’re cooking for a holiday or a casual get-together, this pie brings a festive spirit to any occasion.
But don’t just take my word for it:
“I made this for Thanksgiving, and it was a hit! The gingersnap crust adds a beautiful depth to the pumpkin filling. The whipped cream is the cherry on top—literally!” – Emily R.
Preparing Gingersnap Pumpkin Pie with Ginger Cream
Crafting this Gingersnap Pumpkin Pie is straightforward and rewarding, featuring a luscious filling and a ginger-sweetened whipped topping. Here’s how it comes together: you’ll start by whipping up a crunchy gingersnap crust, then move on to a spiced pumpkin filling, followed by a ginger-infused cream topping to finish it off. The entire process is seamless, allowing you to impress your friends and family with relatively little effort.
Key ingredients
To create this dessert, here’s a simple rundown of what you’ll need:
- Gingersnap Cookie Crumbs: 2 cups (a crispy base)
- Granulated Sugar: 1/4 cup (sweetens the crust)
- Unsalted Butter: 1/2 cup, melted (holds the crust together)
- Pumpkin Puree: 1 (15-ounce) can (the heart of the pie)
- Granulated Sugar: 3/4 cup (adds sweetness)
- Brown Sugar: 1/2 cup (deep, molasses flavor)
- Ground Cinnamon: 1 teaspoon (classic pumpkin spice)
- Ground Ginger: 1/2 teaspoon (a warm kick)
- Ground Nutmeg: 1/4 teaspoon (adds warmth)
- Ground Cloves: 1/4 teaspoon (intensifies flavor)
- Salt: 1/2 teaspoon (enhances sweetness)
- Large Eggs: 3 (binds the filling)
- Evaporated Milk: 1 (12-ounce) can (creamy texture)
- Heavy Cream: 1 cup (for the whipped topping)
- Powdered Sugar: 2 tablespoons (sweetens cream)
- Vanilla Extract: 1 teaspoon (enhances flavor)
- Ground Ginger: 1 teaspoon (extra zing)
