Pumpkin Cream Pie with Gingerbread Crust
Try a pie other than traditional pumpkin pie this Thanksgiving. This pumpkin cream pie with gingerbread crust is the perfect way to go!
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
FOR THE PIE CRUST
- 32 gingersnap cookies
- 1/2 cup unsalted butter melted and cooled
- pinch of kosher salt
- 1/3 cup confectioner’s sugar
FOR THE PIE FILLING
- 5 ounces vanilla pudding store-bought
- 2 tablespoons cornstarch mixed with 1 tablespoon cold water
- 3/4 cups half and half
- 2 1/2 cups heavy cream divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 3/4 cups pumpkin puree
- 6 tablespoons granulated sugar
Preheat your oven to 325 degrees F.
In the bowl of your food processor, place 32 gingerbread cookies. Pulse until completely ground up (it should look like sand). Take about 1/4 cup of the ground gingerbread cookie crumbs out of the food processor to reserve for later. To the food processor, add the melted butter, pinch of salt and confectioner’s sugar. Pulse again until the ingredients come together. Pour the gingerbread crumbs into a 9-inch pie dish. Press the crumbs firmly onto the bottom of the dish and halfway up the sides. Bake at 325 degrees F for 12-15 minutes or until the crust is set and browned slightly. Set aside to cool completely.
To prepare your filling, combine the vanilla pudding, cornstarch mixed with cold water, half and half and 1/2 cup heavy cream in a large saucepan over medium to medium-high heat. Whisk to combine. Add the vanilla extract, cinnamon, cloves, nutmeg and pumpkin pie spice and whisk again to combine. Bring the mixture a boil, stirring continuously with a heavy wooden spoon. Once the mixture has reached a boil, lower the heat to medium-low and continue to stir until the mixture has thickened substantially. Add in the pumpkin puree and stir again until all of the pumpkin has been incorporated. Remove from heat and allow to cool completely.
While your mixture is cooling, combine 2 cups of heavy cream and 6 tablespoons granulated sugar in the bowl of your stand mixer with whisk attachment fixed. Beat on medium speed for 5-6 minutes or until stiff peaks form. Divide the whipped cream in two. Place half of the whipped cream in an air tight container and refrigerate for later. Set the other half aside.
Once your pumpkin mixture has cooled completely, fold the reserved half of the whipped cream into the pumpkin. Once thoroughly combined, pour the mixture into the cooled pie crust. Spread the filling, then cover and refrigerate for at least 4 hours or up to 12 hours. Once your pie has chilled (again), top with your reserved whipped cream (the whipped cream you placed in the fridge). Top with the reserved gingerbread cookie crumbs. Keep cool until ready to serve. This can be made a day or two ahead of time. Just keep the whipped cream (for the top) and the pie separate until you are ready to serve. Enjoy!