Gingersnap Crust Pumpkin Custard Recipe

Indulge in the cozy decadence of a dessert that marries the rich flavors of fall with a delightful twist. Introducing the Pumpkin Custard Gingersnap Crust, a delightful treat that will elevate your baking game to new heights. Imagine the warm, spiced snap of gingersnap cookies mingling harmoniously with the silky, pumpkin-infused custard filling. Each bite is a symphony of flavors that dances on your taste buds, creating a perfect balance of sweetness and spice.

The magic of this recipe lies in the fusion of comforting pumpkin custard pie with the unexpected crunch and warmth of a gingersnap crust. Baking this pie is not just about creating a delicious treat; it’s about crafting memories in the kitchen with loved ones. Picture rainy Sundays spent crushing cookies and whisking together the luscious filling with your little ones, creating a tradition that will be cherished for years to come. And the best part? This pie stores like a dream, allowing you to savor its delights for days or even freeze individual slices for impromptu indulgences.

So, whether you’re looking to wow your guests at a holiday gathering or simply craving a slice of autumnal bliss, the Pumpkin Custard Gingersnap Crust is here to delight your senses and warm your heart. Embrace the flavors of the season, create new traditions in your kitchen, and savor each bite of this unforgettable dessert.

Quick Benefits

• Gingersnap cookies offer bold flavor and a crunchy foundation, enhancing the autumnal notes in the dessert.
• Yes, you can use heavy cream for a richer filling or evaporated milk for a lighter texture.
• Pre-baking the gingersnap crust helps maintain crispness and prevents sogginess once filled.
• Adding a little pumpkin pie spice or extra cinnamon to the crust boosts aromatic, seasonal notes.

Why You’ll Love This Gingersnap Crust Pumpkin Custard Recipe Recipe

• The combination of the spiced gingersnap crust with the silky pumpkin custard filling creates a perfect balance of warmth and nostalgia in every bite.
• Making this pie can become a sweet tradition with your loved ones, especially on cozy and rainy days, adding a special touch to family time in the kitchen.
• The pie stores well in the refrigerator, making it a convenient make-ahead dessert for gatherings or busy holiday meals, allowing you to enjoy it for up to four days.
• Adaptable recipe variations, like using coconut milk for a dairy-free version or incorporating maple syrup for a richer sweetness, offer options to cater to different dietary needs and flavor preferences.
• The addition of gingersnap crumbs on top of the pie, along with a dollop of whipped cream or a drizzle of maple syrup, elevates the dessert presentation and flavor profile, making it a delightful treat for special occasions.
• History and tradition come together in this recipe, blending early American pumpkin pie roots with Scandinavian influences from gingersnaps, creating a unique and flavorful dessert experience.
• Pre-baking the gingersnap crust ensures a crisp and flavorful base that complements the creamy custard filling, providing a textural contrast that enhances the overall dessert experience.
• The versatile nature of this pie allows for seasonal adaptations, such as using fresh pumpkin puree in autumn or adding orange zest in winter, making it a recipe that can be enjoyed year-round with different flavor profiles.
• The pumpkin custard pie with gingersnap crust has the power to convert even non-pumpkin pie fans, with the unforgettable combination of flavors making it a highly requested dessert at gatherings and celebrations.
• Baking and freezing the pie ahead of time offers a time-saving option for busy holidays, allowing you to enjoy a freshly baked taste with minimal effort on the day of serving, making it a convenient and delicious dessert choice.

Ingredients for Gingersnap Crust Pumpkin Custard Recipe

Crust

• 2 tablespoons brown sugar (optional)
• 6 tablespoons unsalted butter, melted
• 1 teaspoon pumpkin pie spice (optional)
• 2 cups gingersnap cookie crumbs

Filling

• 1/4 teaspoon ground allspice
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 1/2 cups pumpkin puree
• 1 cup evaporated milk or heavy cream

Pro Tips for Gingersnap Crust Pumpkin Custard Recipe

Pro Tip 1: Pre-bake the gingersnap crust before adding the pumpkin custard to maintain its crispness and prevent sogginess. This step ensures a perfect texture and flavor balance in every bite.

Pro Tip 2: For a richer filling, use heavy cream instead of evaporated milk, but if you prefer a lighter texture, stick to the original recipe. This simple swap can tailor the dessert to your preference without compromising the overall taste.

Pro Tip 3: To achieve the ideal custard consistency, bake the pie until the center jiggles slightly when shaken but does not look wet or liquid. This ensures a creamy and silky texture that will set beautifully once cooled.

How to Make Gingersnap Crust Pumpkin Custard Recipe

Step 1: Prepare Crust

Mix together gingersnap crumbs, melted butter, optional brown sugar, and pumpkin pie spice until it resembles wet sand.

Step 2: Form and Bake Crust

Press crumb mixture into the bottom and up the sides of a 9-inch pie pan. Pre-bake at 350°F (175°C) for 8–10 minutes, then cool.

Step 3: Prepare Pumpkin Custard Filling

In a bowl, whisk pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt until smooth and well combined.

Step 4: Assemble and Fill

Evenly pour the prepared custard filling into the cooled gingersnap crust.

Step 5: Bake Pie

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. Be careful not to overbake.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack until it reaches room temperature. For firmer slices, refrigerate before serving, if desired.

Storage Tips

Once you’ve baked and enjoyed your delectable Pumpkin Custard Gingersnap Crust pie, storing it properly will ensure it stays fresh and tasty. Simply wrap the pie well with plastic wrap or aluminum foil and store it in the refrigerator. It can be kept this way for up to four days, allowing you to enjoy leftovers or savor it slowly over a few days.

If you want to freeze the pie, it’s recommended to slice it first and separate the slices with parchment paper. This way, you can easily thaw out individual slices as needed for a quick snack or dessert. Thaw the slices in the refrigerator and bring them to room temperature before serving to maintain the best custard texture and flavor. By following these storage tips, you can enjoy your Pumpkin Custard Gingersnap Crust pie even after it’s been baked and shared with loved ones.

Ingredient Substitutions

If you don’t have gingersnap cookies on hand, graham crackers can be a suitable substitute for the crust, although the flavor profile will differ slightly. For a dairy-free alternative, coconut milk can replace evaporated milk or heavy cream in the filling, offering a rich and creamy texture without dairy products.

To enhance the sweetness and flavor depth, consider replacing part of the granulated sugar with maple syrup in the custard filling. This substitution can add a richer sweetness that complements the pumpkin beautifully. Additionally, if you prefer a lighter flavor, especially during the spring season, sweet potato puree can be used instead of pumpkin puree for a unique twist on this classic recipe.

Serving Suggestions

For a creative serving suggestion, try cutting the pumpkin custard pie into small, bite-sized squares and serving them on a platter as a delightful finger food dessert at your next autumn gathering. The individual portions make it easy for guests to enjoy a taste of the spiced pumpkin custard with a crunchy gingersnap crust without the need for utensils.

Another fun idea is to deconstruct the pumpkin custard pie by layering gingersnap cookie crumbs, a dollop of whipped cream, and a spoonful of pumpkin custard in small jars or glasses. This trendy dessert presentation allows guests to customize each bite by mixing the layers to their preference, creating a playful and interactive dessert experience that is sure to impress your family and friends.

FAQs for Gingersnap Crust Pumpkin Custard Recipe

Can I use graham crackers instead of gingersnaps for the crust?

Yes, graham crackers make a good alternative for the crust if you don’t have gingersnaps. Just keep in mind that the flavor will differ slightly from the original recipe.

Can I freeze this pumpkin custard pie?

Yes, you can freeze this pie. Slice it first and separate the slices with parchment paper before freezing. To serve, thaw the slices in the fridge overnight and bring them to room temperature for the best custard texture.

How can I tell if the pumpkin custard pie is done baking?

The center of the pie should jiggle slightly when gently shaken, but it should not appear wet or liquid. This indicates that the custard is set and the pie is ready to be removed from the oven.

Why is it recommended to pre-bake the gingersnap crust?

Pre-baking the gingersnap crust helps maintain its crispness and prevents sogginess once the filling is added. This step ensures a crunchy foundation for the creamy pumpkin custard.

Conclusion

As you slice into the velvety Pumpkin Custard Gingersnap Crust pie, the warm spices and rich flavors will surely delight your taste buds and bring a sense of comfort and joy. Whether you’re sharing it with loved ones at a holiday gathering or savoring a quiet moment with a slice and a cup of tea, this dessert is sure to become a cherished favorite in your recipe collection.

The sweet aroma of gingersnaps and the creamy pumpkin custard filling make every bite a delightful experience. So take your time to enjoy this wonderful dessert, and don’t be afraid to experiment with different variations to suit the season or your preferences. With its perfect balance of flavors and textures, the Pumpkin Custard Gingersnap Crust pie is a true celebration of autumn’s bounty and the joys of homemade baking.

Gingersnap Crust Pumpkin Custard Recipe

“Indulge in the cozy embrace of Pumpkin Custard pie nestled in a spiced Gingersnap Crust, a perfect blend of warmth and nostalgia.”

Print Recipe Pin Recipe

Prep Time25 min

Cook Time55 min

Total Time80 min

CuisineAmerican

Skill LevelEasy

Servings8 Servings (1 standard 9-inch pie)

Ingredients

Crust

• 2 tablespoons brown sugar (optional)
• 6 tablespoons unsalted butter, melted
• 1 teaspoon pumpkin pie spice (optional)
• 2 cups gingersnap cookie crumbs

Filling

• 1/4 teaspoon ground allspice
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 1/2 cups pumpkin puree
• 1 cup evaporated milk or heavy cream

Instructions

1. Prepare Crust: Mix together gingersnap crumbs, melted butter, optional brown sugar, and pumpkin pie spice until it resembles wet sand.
2. Form and Bake Crust: Press crumb mixture into the bottom and up the sides of a 9-inch pie pan. Pre-bake at 350°F (175°C) for 8–10 minutes, then cool.
3. Prepare Pumpkin Custard Filling: In a bowl, whisk pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt until smooth and well combined.
4. Assemble and Fill: Evenly pour the prepared custard filling into the cooled gingersnap crust.
5. Bake Pie: 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. Be careful not to overbake.
6. Cool and Serve: Allow the pie to cool completely on a wire rack until it reaches room temperature. For firmer slices, refrigerate before serving, if desired.