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Jazz up your favorite classic pumpkin pie with an extra kick of zingy ginger. This ginger pumpkin pie is perfect for Thanksgiving and all of your fall occasions!
Ginger Pumpkin Pie
T-minus 6 days until Thanksgiving. Which means 6 days until you get to inhale this ginger pumpkin pie. I mean, I would certainly not judge you if you made one now just to make sure it’s Thanksgiving worthy (although, I can confirm it is knock your socks off good). But let’s all agree that this zingy, ginger spiced pumpkin pie belongs on your Thanksgiving table this year and every year after.
What is ginger pumpkin pie?
I’m going to be bold and make the assumption that you probably know what pumpkin pie is. It’s custardy, pumpkin-y, and the quintessential Thanksgiving treat. But what if I told you that it could be…better? Now I know that might sound blasphemous to all you devout classic pumpkin pie fans, but an extra kick of ginger takes normal pumpkin pie to a gourmet, nuanced flavor palette I never knew possible. It’s spicy, perfectly sweet, and also super easy to make.
What do you need to make ginger pumpkin pie?
You’ll need just 10 ingredients to whip up this easy ginger pumpkin pie! We like to make a homemade gingersnap crust to complement the zingy ginger filling, but you can feel free to use whatever type of pie crust you prefer!
Graham cracker crumbs
Tips for making the best ginger pumpkin pie
Pumpkin pie is relatively easy
Don’t mix the filling ingredients out of order: It’s important that you mix the spices, pumpkin and eggs together before you add the milk. Otherwise, the spices won’t absorb into the batter correctly and will just float to the top of the pie
Don’t over mix the pumpkin pie filling: Pumpkin pie should be custardy and rich rather than fluffy and mousse like. If you over mix the filling it can become aerated and take on a weird bubbly texture. We recommend mixing it be hand and not getting carried away with your whisk!
Don’t over bake the ginger pumpkin pie: Over baked pumpkin pie can take on a dried out curdled texture. It’s a fine line between soupy and set, so make sure to keep an eye on it as the bake time comes to an end and take it out when it’s mostly set, but still a little wobbly in the middle.
Combine all the ingredients for the crust in a large bowl and stir to combine. The crust will be crumbly, but hold its shape when pressed. Pour the crust into a 9 inch pie dish and spread out evenly to coat the bottoms and sides, packing the crust in. Use a measuring cup, small bowl, or another pie tin to pack the crust in and smooth it out along all edges of the pie tin. Set aside.
In a large mixing bowl combine the granulated sugar, spices and salt. Add the eggs and pumpkin puree and whisk until combined. Slowly drizzle in the evaporated milk, whisking until homogenous.
Pour the filling into the prepared pie dish and bake at 350°F for about 50 minuttes, or until the pie is set, but still a little wobbly in the middle. Allow to cool completely before serving with vanilla ice cream or freshly whipped cream.
Keywords: ginger pumpkin pie, gingersnap pumpkin pie, spiced pumpkin pie