With Thanksgiving this weekend and Fall in full swing, what better way to welcome this season than with.. pumpkin everything! I feel like you either love it or hate it and I for one, love it! As the pumpkin obsessed person that I am, I came up with 7 different Pumpkin Spice recipes last year (Scones, PSL, Donuts, Peanut Butter Cups, Pancakes and Ice-Cream) including making my own pumpkin spice mix!
This was my first try at making pumpkin pie and I had no idea how easy it was! Of course, with a ginger snap crust. I’m warning you thought, once you taste this ginger snap crust, you can never go back to regular crust. I don’t know why I stopped myself from eating this entire pie.
You know me, I love a thick crust (it’s literally the best part, haha)! It’s a half ginger snap, half graham cracker crust. You can use any store-bought brand ginger snap cookies, I picked up these Ginger Cookies that had loads of chewy ginger throughout.
Here’s my Grocery list:
- 1 package (150g) of Ginger Snap Cookies
- 1 package of Graham crackers
- 1 can of pumpkin puree
- 1 can of sweetened condensed milk
- brown sugar
- ground cinnamon
- ground ginger
This maybe the easiest pie/tart I have ever made. I think the hardest part of it all was waiting for the pie to cool completely so that it sets properly. I literally threw all the ingredients for the crust in a food processor, pressed it into a tart pan and baked it for 6-8 minutes. In the mean time, I made the filling by whisking all the ingredients together. Poured the filling into the crust and popped it back into the oven in the time that it takes you to watch one episode of Suits, you have PIE. Literally.. EASIEST. PIE. EVER.
Taylor and I are sad we won’t be around to celebrate Thanksgiving this year as we’re leaving for Asia on Sunday.. so I had to get my pumpkin pie cravings fixed. I can’t wait to remake this pie the minute I get back home. I can’t imagine Thanksgiving without dessert and this is the perfect one! I hope you guys enjoy it as much as I do!
Best Pumpkin Pie with Ginger Snap Crust
The BEST pumpkin pie recipe with a ginger snap crust.
Ginger Snap Crust
- 1 cup ginger snap cookies crumbs (150g pkg)
- 1 1/3 cup graham crumbs (130g or 9 sheets)
- 7 tbsp unsalted butter melted
- 1/4 cup brown sugar
- 3/4 tsp cinnamon
- 1 can pumpkin puree 396 ml
- 1/2 can condensed milk 150 ml
- 1/3 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/4 tsp salt
Ginger Snap Crust
Preheat oven to 350F.
In a food processor, add the ginger snap cookies, graham cracker sheets, brown sugar and cinnamon. Process until the cookies are finely ground.
Pulse the mixture and stream in the melted butter until the mixture looks and feels like wet sand.
Empty the crumbs into a 9 inch tart pan or a pie dish. With a bottom on a measuring cup, firmly press the crumbs into the sides of the pan. and firmly press the crust into the bottom of the pan.
Bake for 6-8 minutes until firm.
While the crust is baking, in a medium bowl, whisk together the pumpkin puree, condensed milk, eggs, brown sugar, spices, vanilla extract and salt.
Pour the pumpkin filling into the crust and smooth out the top. Bake at 350F for 20-22 minutes then reduce the heat to 325F and bake for another 18-20 minutes until the edges are set and the centre is still a little jiggly.
Remove from the oven and let cool completely to set.
Enjoy with fresh whipped cream and a sprinkle of cinnamon.