Perfect pumpkin pie has to be silky in texture with just the right about of spice. You’ll get all of that plus more in this Silky Pumpkin Pie with a Ginger Snap Crust. It’s probably the best pumpkin pie you’ll ever eat!
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This month has flown by. There have been ups, and lots of downs. I’ve been trying to stay positive and focus on the ups, and find something to be thankful for every day. It’s funny how when November rolls around, all across social media you see all of these thankful posts popping up. The thing is though, we should be thankful everyday.
Look for something every day, not just in November.
Since last month I’ve been looking at even the most mundane things that we take for granted, and I thank God everyday for whatever it may be.
Laundry, I loathe it, but I’m thankful that I have a family here to make that laundry. I get so aggravated at the constant picking up after the dogs. I don’t know about your furbabies, but ours have a couple of dozen toys each, and they both like to drag them all out, and scatter them across the house.
I’m thankful that those furry babies are part of our family.
I’m thankful that even though we’re in a very tough season in our life, that we are all healthy.
We had a health scare at the end of September, through the beginning of October, and I’m thankful that all it was was just that, a scare. The results were negative, and besides general discomfort from time to time, we are all healthy.
It’s funny how things happen, God’s plans. It’s hard not knowing what our future holds, and all you can do is hold on to the hope that things will work out, eventually.
Enough of that…tomorrow is Thanksgiving! With Thanksgiving comes lot’s of surrounding ourselves with loved ones and dear friends.
Coming together, and being thankful for who we have in our lives. Along with Thanksgiving comes pie…and this Silky Pumpkin Pie with a Ginger Snap Crust is simple to make, and your guests will fall in love.
Plus, you have plenty of time to whip this baby up today or in the morning!
I love traditional pumpkin pie, however sometimes it’s ok to break away from tradition. That is exactly what we’ve done here.
Broken tradition and went with a pumpkin pie that’s baked in a homemade ginger snap cookie crust. Hmm, hmmm, yum!
While your crust is baking and cooling, you’ll whip up the filling that requires only a few ingredients. Ingredients that you likely already have on hand because of the time of the year it is.
I always keep cans of pumpkin in my pantry during the fall and winter. Don’t you?!
The texture of this pie is silky. It almost melts in your mouth it is so perfect. Perfect? Yea, I think that this is the perfect pumpkin pie filling. I haven’t had anything quite like it.
Perhaps it’s the Rodelle Pumpkin Spice Extract? Or perhaps it’s the condensed milk? Oh, yes my friends, condensed milk. I told you, it’s the perfect pumpkin pie filling!
This pie is going to come together rather quickly, and you and your guests are going to love it.
Can I use fresh pumpkin to bake pumpkin pie?
You can – I prefer canned pumpkin puree. From my experience when I’ve tried using fresh pumpkin in pies, the texture is grainy, and it has a more earthy flavor.
How do I avoid cracks in my pumpkin pie?
Don’t over bake it. I get it, you look at the pie, at the minute mark from the recipe, but the center is still a little wobbly.
No fear. It should set up as it cools. As long as the center isn’t liquid, pull it out. slightly wobbly is fine.
Not a fan of gingersnaps? Here are some crust options:
Graham cracker crust – I’d use some cinnamon graham crackers or a dash of cinnamon when crushing them.
Traditional pastry pie crust will work just as well.
How long can I store pumpkin pie?
Pumpkin pie will keep in the fridge, covered for up to 4 days.
Can I freeze pumpkin pie?
Yes. Once baked, allow to cool completely.
Cover in foil, and place in one of these larger freezer safe bags. It will keep in the freezer for up to 6 months.
To serve, allow to thaw in the fridge for 24 hours. Don’t allow to thaw at room temperature. It will get all soggy.
More holiday pie inspiration?
- 45 ginger snap cookies
- 2 tablespoons light brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 stick butter, melted
- 1 - 15 ounce can pumpkin puree
- 2/3 cup sugar
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1 - 14 ounce can condensed milk
- 2 eggs
- 1 egg yolk
- 1 teaspoon pumpkin spice extract see link in post to purchase, if you don't have any
- Preheat oven to 350 degrees. Combine ginger snap cookies, brown sugar, and spices in a high powered blender or food processor. Pulse until cookies are broken down into a coarse crumb. Add the melted butter, and pulse until combined. In a 9 inch pie pan, pour out the crumbs, and using a heavy glass press into the bottom and the sides of the pie plate. Bake for 8 minutes. Allow to cool for at least 10 minutes before pouring in the filling.
- While the crust is baking and cooling, prepare your filling mix by combing the pumpkin, sugars, cinnamon in a medium pot, over medium heat. Whisking until warm, and the sugars have melted.
- Turn the heat to low, and whisk in the condensed milk, until combined. Remove from the heat, whisk in the eggs and egg yolk. Whisk in the pumpkin spice extract. Pour into cooled crust, and bake for 30 to 35 minutes, until the filling is mostly set. Allow to cool completely before serving. If serving same day, allowing to cool for 2 to 3 hours would be perfect. You can also place in the fridge to help cool it down. I serve mine chilled, but it can also be served at room temperature.
If you do not have pumpkin spice extract, you can use 2 teaspoons ginger, 1/4 teaspoon cloves, and 1/2 teaspoon vanilla
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 407 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 82mg Sodium: 264mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 2g Sugar: 45g Sugar Alcohols: 0g Protein: 7g