Tuesday, November 25, 2014

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)

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!!!



  1. Meg, I tried this pie last week shortly after your photo shoot and it was spectacular!!!!
    Thanks so much for ALL those delicious Cinnamon Peters Books...and a HUGE YAY to all your success!!!

  2. Hi Meg
    I live in Australia and we don't have canned pumpkin. I'd love to make this recipe. Can you tell what the consistency is like so I can make it - e.g. smooth/creamed like soup or sliced like peaches? Thank you!
    Best wishes

    1. Hi Wendy -- Thanks for your question! I guess I'd say the canned pumpkin consistency is smooth and creamy, but still pretty thick. Kind of like the consistency of mashed potatoes. I hope that helps! I'm so pleased to have somebody from Australia visiting my blog :). Let me know if you have any other questions with the recipe. Happy Baking!

    2. Thanks Meg for your quick response. I'm looking forward to trying the recipe this weekend.
      Oh, and I meant to say - love your books, have bought all the Christmas River series and read them one after the other! Brilliant, thank you :-)