Cinnamon's Gingersnap Pumpkin Pie

Pumpkin pie is just one of those things that if it’s not at the Thanksgiving table, then it’s just not Thanksgiving. It’s the kind of pie that brings people together, that’s always a crowd-pleaser, that makes or breaks celebrations. This particular version of pumpkin pie is no different. Velvety, creamy, and with just the right helping of sweetness, Cinnamon’s Gingersnap Pumpkin Pie benefits from a gingersnap cookie crust that provides just the right kick of flavor and spice. What I like about this pie is that after it sits in the fridge for a while, the cookie crust starts having this sticky pudding toffee effect, and melds ever so nicely with the pumpkin pie filling. I also like the addition of honey to this recipe. It adds a nice earthy flavor to the pie.

The overall effect is a delicious swirl of flavors that Cinnamon proudly serves in her pie shop this time of year. It's sure to be a hit at any fall/winter celebration!

Cinnamon’s Gingersnap Pumpkin Pie

(Inspired by Dorie Greenspan’s Sour Cream Pumpkin Pie and Bubby's Homemade Pies' Gingersnap Crust)

Crust

1 ½ cups of gingersnap cookie crumbs

3 tbs of sugar

pinch of salt

4 tbs of melted butter

Preheat oven to 350 degrees. Mix all ingredients together, gathering it into a large clump. Press the cookie crumb dough into a pie dish, and refrigerate dish for 30 minutes. Then bake pie dish for about 8 to 10 minutes, until crust becomes fragrant. Remove from oven and set aside. 

Pie Filling 

2 cups of canned pumpkin

3 eggs

1 cup of brown sugar

2 tbs of melted butter

1 ½ cups of heavy whipping cream

 1/3 cup of sour cream

1 ½ tsp ground ginger

1 ½ tsp cinnamon

Pinch of cloves

Pinch of nutmeg

Pinch of salt

3 tsp vanilla extract

1 tsp of honey

Preheat oven to 450 degrees. Combine all ingredients in large bowl, then pour into prepared, partially baked gingersnap crust. Bake at 450 degrees for 10 minutes, then lower oven temperature to 300 degrees. Bake for 40 to 50 minutes longer, until pie only slightly jiggles in the center. Remove and place in the refrigerator for at least four hours. Serve with fresh whipped cream, and enjoy! 

Have a wonderful Thanksgiving!!!

MM