Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream

Ingredients IMG_5250

For the crust:

  • 8ounces gingersnap cookies (about 32 cookies)
  • 1/4 cup melted butter (1/2 stick)

For the pie filling:

  • cup packed brown sugar
  • eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • cup canned pumpkin purée
  • cup heavy cream

For the pie topping:

  • 1/4 cup packed brown sugar 
  • 1/2 teaspoon cinnamon 
  • pinch sea salt 

For the whipped cream:

  • cup heavy cream 
  • 3/8 cup powdered sugar
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon vanilla extract


Start by making the crust.

  • Break the gingersnap cookies into a food processor and pulse until crumbly. Add the melted butter and pulse again until combined.
  • Press the mixture into a 9- or 9.5-inch pie pan, making sure that it goes up the sides.
  • Put the crust in your refrigerator for 20 minutes and preheat your oven to 325 degrees.
  • Once the crust has chilled, bake for 15 minutes, set it on a cooling rack, and turn your oven up to 350 degrees.

Next, make the pumpkin pie filling. You can do this while your crust is in the oven.

  • Dump the brown sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves into a bowl and whisk it together.
  • Add the pumpkin and cream and whisk until combined.
  • Pour the filling into the crust, cover the crust (the crust ONLY!) with tin foil, and bake for 30 minutes.

While your pie is in the oven, prepare the topping.

  • Combine the brown sugar, salt, and cinnamon in a small bowl

After the pie has baked for 30 minutes, take it out of the oven and sprinkle on the topping. Then, bake for another 25 minutes at 325 degrees.

Take your pie out and put it on a cooling rack until it’s at room temperature. Then, cover it loosely with saran wrap and chill it in the refrigerator overnight so it sets.

The next day, when you’re about ready to serve your pie, take it out and bring it to room temperature.

While it’s sitting out, you can make your whipped cream.

  • Put all the whipped cream ingredients into a stand mixer and beat until high peaks form.


Slice up the pie and serve with a (large) dollop of whipped cream!

*Recipe adapted from Food52*

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