Gingersnap Crust Pumpkin Pie

With the holidays just around the corner, I thought I would share one of my favorite desserts. I have a little confession to make: I am terrible with pie crust. The ability to form crust and make it look even halfway decent is seriously out of my wheelhouse. So instead of fighting what seems impossible, I’ve learned to improvise.

I get around pie crust by making a cookie crust. There’s something special about this pumpkin pie recipe. The crushed gingersnap cookie crust is a lovely compliment to the creamy and sweet pumpkin custard. Honestly, sometimes pumpkin pie is a little boring (gasp! say it isn’t so!). The spicy gingersnap crust is so satisfying and takes the flavor from ho-hum to over-the-top delicious.

And one quick side-note, if you have someone gluten-free at your Thanksgiving table, find some gluten-free gingersnap cookies and swap those in. No one will ever know and your gluten-free person will be delighted to eat the same thing as everyone else.

Pumpkin Pie with Gingersnap Crust with Spiced Whipped Cream

• 12-ounces store bought gingersnap cookies

• 6 tablespoons melted butter

• 1 teaspoon pumpkin pie spice

• 1 cup canned pumpkin purée

• 1 cup brown sugar

• 1 cup half and half

• 2 eggs and 1 egg yolk

• 1 1/2 teaspoons pumpkin pie spice

• ½ teaspoon nutmeg

• pinch of all spice

• Pinch of salt

In a food processor, pulse the gingersnap cookies and pumpkin pie spice until cookies are broken into a fine crumb. With the food processor on, pour melted butter and pulse until a dough forms.

Preheat oven to 325 degrees. Spray a 9-inch pie pan lightly with cooking spray. Press the gingersnap dough evenly into the pan forming a crust. Bake the crust in the oven for eight minutes. In a large bowl mix the brown sugar, pumpkin, half and half, eggs and spices together until well-mixed. Pour the pumpkin mixture into the pie crust. Bake the pie for about 40 minutes, rotating in the oven halfway through. When the custard does not wiggle anymore and a toothpick inserted into the center comes out clean, the pie is done.

To make the whipped cream, place 2 cups of cold heavy whipping cream in the bowl of a mixer. Add two tablespoons powdered sugar, 1 teaspoon vanilla extract and ½ teaspoon ground nutmeg. Turn the mixer on high, mixing for about 5 minutes until peaks form in the cream. Store in the refrigerator until ready to serve.

Allow the pie to cool. Store in the refrigerator covered until ready to serve. Slice and serve with a dollop of spiced whipped cream.