pumpkin pie

by Patricia on November 16, 2010 · 8 comments

pumpkin pie with a ginger snap crust

Before I tell you about this pie, I first want to thank you all for your support and kind words. The comments on yesterday’s post made me feel warm-and-fuzzy-special which is a nice change from the short-bus-special I normally feel.

I never rode a short bus but I did ride a special bus in high school that took me out of district to the nerd school. Maybe that explains a lot.

Well, anyway… let’s not delve too deeply into my high school world right now. We have pumpkin pie to talk about.

Making a ginger snap crust Making a ginger snap crust

I was obsessed with finding the perfect flaky crust last year. And I found it: use a little lard with your butter to get the bestest crust imaginable. Although, it is a little difficult to find leaf lard so I would understand if you wanted to skip it. I often do. I think if you make a homemade crust with just about any recipe, most people will love you for it.

But this year I decided to try something different. And easier. A cookie crust. A ginger snap cookie crust to be exact. I mean, hello? Ginger snaps and pumpkin… why haven’t I tried this sooner?

By the way, have you tried the triple ginger snaps from Trader Joe’s? They are too good. You cannot eat just one. I dare you to try.

Making a ginger snap crust Making a ginger snap crust

Cookie crusts are almost too easy. Sure, you can buy them ready made, but why would you? I mean, imagine the possibilities. Any crisp cookie would do. You could even add in chopped nuts. (I secretly wonder if I could use Oreos. I mean the cream filling would just melt away, right? Or would it? Inquiring minds want to know. Well, I want to know anyway).

And another thing, while we are talking pumpkin pie… you make your own whipped cream, right? I mean, I don’t want to get all bossy about it, but if you don’t, you really should. And if you do, try giving it a kick with your favorite liquor. I added a splash of bourbon to use with this pie and it was insanely fantastically delicious.

I wonder if a splash of Grand Marnier would give whipped cream a creamsicle flavor?

pumpkin pie with a ginger snap crust

Pumpkin Pie

adapted from Joy of Cooking and How to Cook Everything

Using a cookie crust gives this pie less depth than a regular flaky crust (since you can build up the edge of the flaky crust above the pie pan), so I found that the following recipe actually makes enough filling for 2 pies if you are using cookie crusts. My guess is that you might have leftover filling anyway with a flaky crust but just a little… unless of course you are using a deep dish pie pan.

* I reduced the sugar in the recipe by about 1/4 cup. If you prefer your pie sweeter, add an additional 1/4 cup of granulated sugar.

1 9-inch cookie crust (recipe follows)
2 cups pumpkin purée, fresh or canned
3 eggs
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
2-3 teaspoons pumpkin spice* (I used 2 teaspoons but think I would increase it next time because I like a little more spice)
2 cups half-n-half or whole milk

  1. Preheat oven to 375 degrees.
  2. Beat eggs and sugar. Add spices and salt.
  3. Stir in the pumpkin and then the milk.
  4. Pour this into your prepared crust(s)
  5. Bake for 40 minutes, or until the custard is mostly set (the center may still be a little jiggly but the rest should be set).


* If you don’t have pumpkin spice, use:
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Ginger snap cookie crust

adapted from Everyday Food, November 2010

I omitted the sugar in the crust as well because I thought the cookies had enough sugar already. We didn’t miss the extra sugar.

1 1/2 cups cookie crumbs (6 ounces or about 30-40 cookies)
optional – 3 tablespoons sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

  1. Preheat oven to 350 degrees.
  2. Crush the cookies into crumbs: Either in a food processor or place cookies in a zip top bag and mash them with a rolling pin or frying pan.
  3. In a bowl, stir together the cookie crumbs and salt. Add the melted butter, stirring until well-distributed throughout the cookie crumbs.
  4. Press the crumb-butter mixture into your pie pan. (I found pressing around the rim first and then into the center worked best for me)
  5. Bake for about 12 minutes, or until the crust is dry and set.
  6. Fill and enjoy

{ 5 comments }

1 Latoya Bridges December 21, 2010 at 11:41 pm

Looks yummy! I was planning on making a pumpkin cream pie with a gingersnap crust on Friday, in fact. Can’t wait! Also, I think you could try using Oreos for the crust. You may not need the butter because the cream holds it together. My mom makes an ice cream pie, and she uses crushed Oreos for the crust. It doesn’t get baked, but it’s quite good.

2 Cadi November 18, 2010 at 7:58 pm

This pie looks/sounds so amazing, I think it just made the dessert line up for next weekend’s festivities. Oh, and Grand Marnier in whipped cream? Not so much a creamsicle but ABSOLUTE HEAVEN on all things pie and chocolate. If you’ve never done it you have to try it!

3 Joshua November 17, 2010 at 1:09 pm

How I miss pumpkin pie! And ginger staps too!

4 Eel {SpiceOpolis} November 17, 2010 at 10:24 am

This pie will be the perfect fit on my Thanksgiving table this year! Thank you much!!

5 Meagan November 17, 2010 at 9:58 am

Looks yummy! I was planning on making a pumpkin cream pie with a gingersnap crust on Friday, in fact. Can’t wait! Also, I think you could try using Oreos for the crust. You may not need the butter because the cream holds it together. My mom makes an ice cream pie, and she uses crushed Oreos for the crust. It doesn’t get baked, but it’s quite good.

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