This pumpkin pie recipe goes beyond the basic to include the additional complementary flavor of ginger both in gingersnap and dried spice form.

Kate McDermott
Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary test

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • For crumb crust: Preheat oven to 350°F. In a medium bowl combine cookie crumbs, the 3 Tbsp. granulated sugar, and 1 tsp. cinnamon (if using). Add melted butter; distribute well.

  • Turn the mixture out into a 9-inch pie plate and evenly spread it over the bottom and up the sides. Using your fingers, the back of a measuring cup, or the rounded side of a coffee mug, press crumbs in firmly, trying to keep crust depth even on the sides and the bottom.

  • Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool.

  • Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together.

  • In a bowl mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to combine. Let stand a few minutes.

  • Heat mixture in pan over medium and stir in a figure-eight pattern until mixture comes to a boil. Remove from heat; stir in the pumpkin. Transfer mixture to a bowl. Refrigerate 1 hour.

  • In a stand mixer or in a bowl with a hand mixer, beat egg whites until soft peaks form (tips curl). Sprinkle the remaining 1/3 cup granulated sugar over egg whites, continuing to beat until stiff peaks form (tips stand straight).

  • Lightly fold beaten egg whites into chilled pumpkin mixture; don't overmix. (You may see some streaks but try to get it as homogeneous-looking as possible.) Spoon pumpkin mixture into crust. Chill 3 to 4 hours or overnight.

  • For whipped cream: Chill a medium bowl and mixer beaters in the freezer. Beat heavy cream on low 1 minute. Increase speed to medium; beat 1 more minute. Increase speed to high and add powdered sugar, 1 Tbsp. at a time. Continue whipping 2 to 3 minutes until soft peaks form. Spoon or pipe onto pie. If you like, sprinkle with additional cinnamon and/or nutmeg. Serves 8.


Not a fan of ginger? Substitute graham crackers, chocolate, or vanilla wafers for gingersnaps.
Swap pureed sweet potato for pumpkin, if you like.
Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.
For whipped cream: Out of powdered sugar? Substitute ¼ cup granulated sugar well mixed with ½ teaspoon cornstarch.
"I like to do a figure-eight pattern rather than around in a circle so that everything gets stirred evenly, plus that's how my grandmother did it." KM
"FYI: To rain in sugar is how my grandmother described it." KM


Use pasteurized eggs if serving to those with compromised immune systems.

Nutrition Facts

537 calories; fat 27g; cholesterol 134mg; saturated fat 16g; carbohydrates 68g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 45g; protein 8g; vitamin a 6848.3IU; vitamin c 2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 46.7mcg; vitamin b12 0.3mcg; sodium 467mg; potassium 321mg; calcium 116mg; iron 3.4mg.