Pumpkin Pie with Gingersnap Crust & Candied Pepitas
Our classic, all-time fall favorite Pumpkin Pie made even better with a sweet and spicy Gingersnap Crust and crunchy Candied Pepitas topping! This homemade recipe highlights the best of autumn flavors- from the creamy pumpkin filling, spiced gingersnap cookies, and cinnamon-crusted pepitas. It is easy, festive, and totally delicious!
Ingredients
- For the gingersnap cookie crust:
- 2 cups Gingersnap cookies (or roughly 32 cookies)
- 1/4 cup Unsalted butter, melted
- For the pumpkin filling:
- 1 15oz Can pumpkin puree
- 1/2 cup Brown sugar
- 1/2 cup Granulated sugar
- 1 tbsp Molasses
- 1 tbsp All-purpose flour
- 1 1/2 tsp Ground cinnamon
- 3/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Kosher salt
- 2 large Eggs
- 1 large Egg yolk
- 1 1/4 cups Heavy whipping cream
- For the candied pepitas (optional):
- 1/2 cup Raw pepitas (pumpkin seeds)
- 2 tbsp Granulated sugar
- 1/4 tsp Ground cinnamon
- Pinch of kosher salt
- Whipped cream, for garnish
Instructions
- For the gingersnap cookie crust:
- Preheat the oven to 350 degrees. Put the cookies in a large food processor. Pulse the cookies until they are of coarse crumbles. Make sure to not over process because you don’t want a powdery mixture. Next, add the melted butter and continue to process until combined. Pour the crust mixture into a 9-inch pie plate. Press the crust mixture gently into the pie plate and up the sides. Put the crust into the oven and bake for about 8 to 10 minutes. Remove from the oven and let cool slightly. Lower the oven to 325 degrees and begin to work on the filling!
- For the pumpkin filling:
- Whisk together the pumpkin puree, granulated sugar, brown sugar, molasses, flour, cinamon, ginger, cloves, and kosher salt in a medium bowl. Next, whisk in the eggs, egg yolk, and heavy cream. Pour the filling into the baked crust. Bake the pie for about an hour or until the center is set. Cool the pie on a wire rack and then into the fridge until ready to eat and garnish with whipped cream or candied pepitas.
- For the candied pepitas:
- In a medium saucepan, add the granulated sugar and pepitas. Bring the saucepan to medium high heat and stir occasionally until the sugar has melted and pepitas begin to brown. Remove from heat and stir in salt and cinnamon. Pour onto parchment paper to cool.
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!