I’ve always made Libby’s canned pumpkin recipe, but this year I decided to try to go all scratch-made. Our gingersnap cookies are used in the crust to the pumpkin filling. This pie is chock full of classic Thanksgiving dessert flavors. A thick, rich, creamy, indulgent treat for your holiday dessert table. Try our Bread Pudding!
Gingersnap Crust Pumpkin Pie
Preheat the oven to 375 degrees F. Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool. Reduce the oven to 350 degrees F. In a food processor crush the gingersnap cookies. Stir in the melted butter until combined. Pour the crumb mixture into a 9-inch pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust. Bake for 5 minutes. Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour. Bake at 350 degrees F until the filling is set in the center, about 1 hour. Transfer the pie to a wire rack and cool completely. I love the darker color and the added touch of flavor the molasses adds to this pie. The gingersnap crust complements the pumpkin filling beautifully with an extra ginger kick. Top it with your favorite whipped cream and indulge. This will be the most loved dessert during the holidays. Thanksgiving or Christmas, this Gingersnap Crust Pumpkin Pie recipe is perfect! Enjoy! Check out our Sausage Balls!
Pumpkin Pie Recipe From Scratch
Recipe adapted from FoodNetwork
