Rating: 4 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
  • 29 Ratings

A gingersnap crust adds double the fall flavor to this festive pie recipe.

Source: Better Homes and Gardens


Credit: Robert Jacobs

Recipe Summary

30 mins
5 hrs
5 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Gingersnap Crust; set aside.

For filling:
  • In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves.

  • In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.

  • In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture.

  • Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings.

Gingersnap Crust:
  • Lightly coat 9-inch pie plate with nonstick cooking spray. In medium bowl, combine 1-1/4 cups finely crushed gingersnaps and 1/3 cup melted butter; toss gently to combine. Press onto bottom and side of prepared pie plate. Cover and chill about 1 hour or until firm.

Nutrition Facts

349 calories; fat 23g; cholesterol 118mg; carbohydrates 33g; insoluble fiber 1g; protein 5g; sodium 299mg.