Next, while many pumpkin pie recipes call for evaporated milk or heavy cream, I kept the sweetened condensed milk from my childhood for nostalgia’s sake (but also cut back the sugar a bit), added more spice, fresh ginger, and an extra egg yolk for creaminess.Īnd finally, cooking the pumpkin purée with the sugar and spices prior to baking – a technique borrowed from Cook’s Illustrated – cooks off some of the natural liquid in the pumpkin, but more importantly, thickens and slightly caramelizes the custard base, deepening and intensifying the flavors of the pie. Instead, the pumpkin pie I imagined called for a fabulous, spiced gingersnap cookie crust, the perfect complement to the sweet pumpkin custard filling. I knew one thing for sure – the boring, plain old pie crust that accompanies almost every pumpkin pie ever, had to go.
Why you’ll love this gingersnap pumpkin pie While we don’t really deviate much from this annual menu, I think there’s always room for a small amount of tinkering with the recipes themselves. Our family is very traditionalist when it comes to our fourth Thursday in November feast: classic roasted turkey, oyster dressing, cornbread, sausage and apple dressing, candied yams, creamy mashed potatoes and my Grandma’s (and now Dad’s) out-of-this-world homemade turkey gravy, cranberry sauce and jelly, some sort of green vegetable side dish, and Mom’s famous pumpkin bread… Everyone overeats, but still leaves room for a slice of, you guessed it, pumpkin pie, with big dollops of whipped cream. But it’s now the very best pumpkin pie a girl could ask for. This pie began with Jane’s tried-and-true version of Libby’s recipe, but… I fiddled with it a bit. Since then, Thanksgiving dinner is not complete without her pumpkin pie, still made the “wrong way,” each and every year. Well the pie turned out so creamy and indulgent that the mistake stuck. She followed the classic Libby’s pumpkin pie recipe, the one from the side of the can, but made a small mistake, accidentally substituting sweetened condensed milk for the evaporated milk called for in the recipe. Many years ago, my Aunt Jane, then a teenager, was tasked with preparing the grand finale of the family Thanksgiving meal: the pumpkin pie.
Creamy, dreamy pumpkin pie with a gingersnap crust
#TRADER JOES GINGER SNAP COOKIES FREE#
It’s sure to become a holiday favorite for your family too! Gluten free friendly. A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best.
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