Make Ahead
Pumpkin Pie With Gingersnap Crust & Cinnamon Whipped Cream
Popular on Food52
58 Reviews
SK
September 17, 2023
I have to admit I haven’t made this recipe yet, but wanted to let you know I kind of take offense to your lead-in copy! I, in fact, do often get rave reviews on my pate brisee. It is never soggy, always delicately crisp and flaky, buttery and slightly salty. I make pumpkin pies and other pies frequently, and the crust is usually the star. I may try this recipe, thought I’m not prone of sweet crusts. I prefer a more neutral one to balance the sweetness of the filling. I your copy was meant to be lighthearted and appeal to people who struggle with pastry, but gee…
GraceRadican
November 29, 2022
I made this pie for friendsgiving and it was the best pie I ever had. It was perfectly baked and the whipped cream really just brought it together. Perfection. If you want it to resemble classic pumpkin pie I'd recommend leaving out the topping, though. I also used homemade butternut squash puree instead of canned pumpkin and I would highly recommend. It was so smooth and tasted just like pumpkin.
ksgrey
November 27, 2020
This is really good. The whipped cream is there to cut through the sweet, so I do disagree with other reviewers saying you don't need it...and I admit that I've eaten half of this pie in the last 24 hours.
I followed another reviewer's suggestion and used an entire can of pumpkin to make sure it set (and cooked that down to reduce liquid even more), which worked beautifully. OR if you have a tried and true pumpkin pie filling recipe, just use that. Alone, I didn't think the filling was all that special.
But my bottom was soggy...I'm not sure if it was due to me baking it the day before or the sugar topping turning to liquid in the fridge overnight and seeping down (Did this happen to anyone else? I thought I cooled the pie completely before refrigeration and covered it tightly).
All that being said, even my soggy bottomed mess was yummy. I'll definitely try this one more time to perfect and skip the sugar topping to cut on sweetness.
I followed another reviewer's suggestion and used an entire can of pumpkin to make sure it set (and cooked that down to reduce liquid even more), which worked beautifully. OR if you have a tried and true pumpkin pie filling recipe, just use that. Alone, I didn't think the filling was all that special.
But my bottom was soggy...I'm not sure if it was due to me baking it the day before or the sugar topping turning to liquid in the fridge overnight and seeping down (Did this happen to anyone else? I thought I cooled the pie completely before refrigeration and covered it tightly).
All that being said, even my soggy bottomed mess was yummy. I'll definitely try this one more time to perfect and skip the sugar topping to cut on sweetness.
ksgrey
November 27, 2020
Yes, this is really good. The whipped cream is there to cut through the sweet, so I do disagree with other reviewers saying you don't need it...and I admit that I've eaten half of this pie in the last 24 hours.
I followed another reviewer's suggestion and used an entire can of pumpkin to make sure it set (and cooked that down to reduce liquid even more), which worked beautifully. OR if you have a tried and true pumpkin pie filling recipe, just use that. Alone, I didn't think the filling was all that special.
But my bottom was soggy...I'm not sure if it was due to me baking it the day before or the sugar topping turning to liquid in the fridge overnight and seeping down (Did this happen to anyone else? I thought I cooled the pie completely before refrigeration and covered it tightly).
All that being said, even my soggy bottomed mess was yummy. I'll definitely try this one more time to perfect and skip the sugar topping to cut on sweetness.
I followed another reviewer's suggestion and used an entire can of pumpkin to make sure it set (and cooked that down to reduce liquid even more), which worked beautifully. OR if you have a tried and true pumpkin pie filling recipe, just use that. Alone, I didn't think the filling was all that special.
But my bottom was soggy...I'm not sure if it was due to me baking it the day before or the sugar topping turning to liquid in the fridge overnight and seeping down (Did this happen to anyone else? I thought I cooled the pie completely before refrigeration and covered it tightly).
All that being said, even my soggy bottomed mess was yummy. I'll definitely try this one more time to perfect and skip the sugar topping to cut on sweetness.
lbn
November 26, 2020
This was delicious!! I had no trouble getting it to set, it was smooth and delicious. If anything, I could have baked it a little less, as the crust was just a bit burnt. (Both the part inexpertly covered with foil and the bottom.) With the cinnamon whipped cream (non-optional IMO), it's like a three layer experience of different flavors/textures. Highly recommend!
lbn
November 26, 2020
This was delicious!! I had no trouble getting it to set, it was smooth and delicious. If anything, I could have baked it a little less, as the crust was just a bit burnt. (Both the part inexpertly covered with foil and the bottom.) With the cinnamon whipped cream (non-optional IMO), it's like a three layer experience of different flavors/textures. Highly recommend!
Kelly K.
December 7, 2019
“Best pumpkin pie” was what I heard by the 20 people I baked this for on Thanksgiving. We ran out and should have made three instead of one because everyone wanted it over the other pies. So grateful for this recipe. The crust was loved but also the pumpkin pie filling and the brow sugar topping Is really nice.
Tonia S.
November 30, 2019
So, I totally overbooked this pie because it just wasn't setting up for me. I think the recipe results in a filling that is on the runny side compared to other pumpkin pies I've baked in the past. BUT, even though it was a woefully ugly pie (sunken in the middle, and dark to the point where someone asked if it was a chocolate pie...) my family still declared it the best pumpkin pie they'd ever had. PHEW! It's that delicious cookie crust! I'll never make pumpkin pie with the tradition crust again. But next time I'll revert to a previous recipe for the filling–one that is thicker and sets up faster.
Annaperenna
November 28, 2018
Best. Pumpkin. Pie. Ever.
I made this for Thanksgiving along with an apple pie (which was also very good) and for the first time ever the pumpkin pie was gone before the apple pie.
The only thing I did differently was that I took the ginger snaps and put them in a heavy zip-loc bag and crushed them with a rolling pin before putting them in the food processor (because I am a delicate hothouse flower and I didn't think I could break them up by hand). Fabulous recipe. Thanks for sharing.
I made this for Thanksgiving along with an apple pie (which was also very good) and for the first time ever the pumpkin pie was gone before the apple pie.
The only thing I did differently was that I took the ginger snaps and put them in a heavy zip-loc bag and crushed them with a rolling pin before putting them in the food processor (because I am a delicate hothouse flower and I didn't think I could break them up by hand). Fabulous recipe. Thanks for sharing.
Lynn S.
November 25, 2018
Made this for Thanksgiving and it was literally THE BEST pumpkin pie ever! I used the super thin gingersnaps from Sweden you can get at World Market. I also used dark brown sugar because the recipe didn't specify light or dark brown sugar and that's what I had on hand. I think that made the filling a bit darker than the typical pumpkin pie, so I tasted it the day before to make sure it was good and O-M-G, SO GOOD! I also only did the topping on half of the pie since I wasn't sure how everyone would like it and I can say the topping definitely pluses the whole pie! Thank you for my new go-to pumpkin pie recipe!!
senorahughes
November 21, 2018
Can you pre-bake the crust and freeze it? Thanks! x
Kelly K.
December 7, 2019
Yes!! I pre baked the crust and put it in the fridge for 5-7 hours and then made the rest so I think the freezer would be fine too.
Miss_Karen
November 24, 2017
I made this yesterday - well, the crust part anyway... SNARF! I used a different 'go to' filling because it works well for me. With that said, I had some excess crumb mixture left over after I pressed it into the pan. Yup, you guessed it- I tweaked it by adding crystallized ginger and minced hazelnuts to make a streusal topping. The kidling says I MUST make this again!
Amy
November 24, 2017
I've just baked this and it smells amazing but looks a bit like a sand pie. The topping stayed exactly the same looking as it did when I spread it across the top - like light-brown sand. I combined brown sugar, cinnamon and salt and sprinkled all over the top. There was quite a lot so it covered the pie fully. How does it look so crumbly / carmelized in the photo? I used general soft brown sugar as recipe didn't specify a specific type.
Kim
November 24, 2017
I agree too the topping on my pie looked like sand and not like the crumble on the photo. I used a light brown sugar because it didn't specify? The pie tasted delicious
Kella
November 24, 2017
I made this for thanksgiving. I did not prebake the crust. I quess hat's why it was mushy, and it wouldn't come out the dish. The second problem was that the filling was too soft. Was it because I added a whole can of pumpkin filling instead of 1 cup. It tasted good.
JayKayTee
November 23, 2017
Made this last year and I had to bake it 3x as long as directions, so it wasn't pumpkin soup. Baked this 2 years ago and had to bake it longer too, but it did turn out as my comments reflect. I'm going to try a different filling, this year but won't give up the crust!
JayKayTee
November 23, 2017
I just went through 4 other pumpkin pie recipes and the difference across all is this recipe only calls for 1 cup of puree; the other three use 15-16 oz; the liquid across all is 1 cup; eggs vary only by two added an additional yolk. So, I will give this a go again but use double the puree. Fingers are crossed.
fz
November 23, 2017
Bon Appétit recommends using Libby's 100% pure pumpkin because it has the least amount of water content. I'd also make sure that you whip the pumpkin mixture until it becomes thicker.
JayKayTee
November 24, 2017
used 15 oz of pumpkin puree, turned out perfectly. Well, minus the problem I have with covering it with tin foil. When I remove it I envarably mar the top . . . sigh. The brown sugar topping can be omitted for a pie that is less sweet .
fz I did whip it to mix and again before adding mixture to the crust. The filling puffed up after the first 30" bake, hence my aluminum foil problem. but filling fell upon cooling. I'm not sure why some people can get this pie to set with 1 cup of puree and I cannot. I'll stick with 15oz of puree to alleviate my T-day anxiety :o)
fz I did whip it to mix and again before adding mixture to the crust. The filling puffed up after the first 30" bake, hence my aluminum foil problem. but filling fell upon cooling. I'm not sure why some people can get this pie to set with 1 cup of puree and I cannot. I'll stick with 15oz of puree to alleviate my T-day anxiety :o)
fz
November 16, 2017
My new go-to-recipe for pumpkin pie! Made the afternoon before a potluck, and kept in the fridge over night. Was a huge hit.
*Crust note: I used Mel-Del gingersnap cookies from Whole Foods.
*Filling edit: Powdered ginger spice can be a bit strong, so I cut the ginger down to a 1/4 teaspoon and upped the cinnamon to a heaping 1/2 teaspoon. For salt I used the flaky mandolin stuff, I think it works better in baking.
*Topping edit: 1/2 brown sugar, 1/2 turbinado sugar.
*Whipped Topping edit: I did not add anything to the whipped topping as the pie is extremely sweet and rich. The unsweetened cream was very welcome.
Unlike other commenters, I had no issue with the pie setting in the suggested time.
*Crust note: I used Mel-Del gingersnap cookies from Whole Foods.
*Filling edit: Powdered ginger spice can be a bit strong, so I cut the ginger down to a 1/4 teaspoon and upped the cinnamon to a heaping 1/2 teaspoon. For salt I used the flaky mandolin stuff, I think it works better in baking.
*Topping edit: 1/2 brown sugar, 1/2 turbinado sugar.
*Whipped Topping edit: I did not add anything to the whipped topping as the pie is extremely sweet and rich. The unsweetened cream was very welcome.
Unlike other commenters, I had no issue with the pie setting in the suggested time.
gail
November 8, 2017
I plan to make this and take it to someone's house for dinner. My question is that if I make the whipped cream at home will it still be good to use hours later when we eat dessert? Or should I just buy regular whipped cream in a can to take with me?
fz
November 16, 2017
Whipped topping is best made fresh, but I've found it can last around 24 hours in the fridge.
See what other Food52ers are saying.