Pumpkin Ginger Pie

Pumpkin pie — that most quintessential of holiday desserts. Here’s my own favorite take on pumpkin pie — one that skips the sometimes-finicky, sometimes-soggy pie crust for one made from crispy honey graham crackers. Add a heaping spoonful of ground ginger and you have the pumpkin pie we look forward to all year long.

This easy pumpkin pie recipe is a classic with a spicy twist! This holiday treat has a crisp buttery graham cracker crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence! 

Pumpkin pie is one of my all-time favorite desserts. With a smooth, creamy filling loaded with lots of flavor and my slice always has a mountain of whipped cream. Store-bought pie can just never compete!

Ginger Pumpkin Pie

prep time: 10 MINUTES cook time: 40 MINUTES additional time: 2 HOURS total time: 2 HOURS 50 MINUTES

Ingredients

• 1 stick butter, melted
• 3 cups ginger snap cookie crumbs, finely crushed
• 3/4 cup white granulated sugar
• 1 &1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground gloves
• 2 eggs at room temperature
• 12 ounces evaporated milk
• 1 & 2/3 cups pumpkin purée
• 4 ounces cream cheese at room temperature
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees.

For the Crust

1. In a large bowl, mix ginger snap cookie crumbs and melted butter. Mix until the butter is fully incorporated into the crumbs.
2. Press your crust into the bottom and up the sides of the pie plate.
3. Bake for 5 minutes.
4. Once baked, remove from oven and set aside.

For the Pumpkin Pie

1. In a medium bowl, whisk together white granulated sugar, salt, cinnamon, ginger, and cloves. Set aside.
2. In a large bowl, blend together eggs and pumpkin purée.
3. Add dry ingredients and mix until incorporated.
4. Gradually add evaporated milk and mix until milk has been fully combined with pumpkin pie mixture.
5. Add pumpkin mixture to baked pie crust. Set aside.

For the Cream Cheese Swirl

1. In a medium bowl, beat cream cheese until smooth.
2. Add corn syrup and vanilla extract and continue to blend until combined.
3. Place cream cheese mixture in a piping bag and make swirling patters on top of the pumpkin pie mixture.
4. Bake pie for 40 minutes,
5. Once baked, remove from oven and allow to cool to room temperature. When at room temperature, cover with plastic wrap and let set in the fridge for 2 hours.
6. When ready to serve, remove from pie plate, top with some fresh whipped cream, and enjoy!