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Ginger Pumpkin Pie

Jazz up your favorite classic pumpkin with an extra kick of zingy ginger. This ginger pumpkin pie is perfect for Thanksgiving and all your Fall occasions!

Jazz up your favorite classic pumpkin with an extra kick of zingy ginger. This ginger pumpkin pie is perfect for Thanksgiving and all your Fall occasions!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the gingersnap crust

  • 3/4 cups graham cracker crumbs
  • 3/4 cups gingersnap crumbs
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 6 tablespoons unsalted butter, melted

for the pumpkin pie

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk

Instructions

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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