Pumpkin Custard Gingersnap Crust (Print Version)
Creamy pumpkin custard nestled in a spiced gingersnap crust, finished with a smooth, warmly spiced filling.
# Ingredients:
→ Crust
01 -
2 cups gingersnap cookie crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons brown sugar (optional)
04 -
1 teaspoon pumpkin pie spice (optional)
→ Filling
05 -
1 1/2 cups pumpkin puree
06 -
3 large eggs
07 -
1 cup evaporated milk or heavy cream
08 -
3/4 cup granulated sugar
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon ground ginger
11 -
1/4 teaspoon ground allspice
12 -
1/4 teaspoon salt
# Steps:
01 -
Combine gingersnap crumbs, melted butter, and optional brown sugar and pumpkin pie spice. Mix until mixture resembles wet sand.
02 -
Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Pre-bake the crust at 350°F (175°C) for 8–10 minutes. Allow to cool.
03 -
Whisk together pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt in a bowl until fully combined and smooth.
04 -
Pour the prepared custard filling evenly into the cooled gingersnap crust.
05 -
Bake at 350°F (175°C) for 45–55 minutes, or until the custard is set around the edges with a slight jiggle in the center. Avoid overbaking.
06 -
Let the pie cool fully on a wire rack to room temperature. Optionally refrigerate for firmer slices before serving.
# Notes:
01 -
For optimal texture, allow the pie to chill thoroughly before slicing for neat cuts and best flavor.