Description
Pumpkin custard with gingersnap crust is a creamy, spiced dessert featuring a silky pumpkin filling and a crisp, flavorful gingersnap cookie base. Perfect for fall gatherings, it’s easy to prepare and always crowd-pleasing.
Ingredients
- For the gingersnap crust:
- 2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar (optional)
- 1 teaspoon pumpkin pie spice (optional)
- For the pumpkin custard filling:
- 1 1/2 cups pumpkin puree
- 3 large eggs, at room temperature
- 1 cup evaporated milk or heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix gingersnap crumbs, melted butter, and optional brown sugar and pumpkin pie spice until mixture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until fragrant. Cool completely.
- In a large bowl, whisk together pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt until smooth.
- Pour filling into cooled crust and smooth the top.
- Bake for 45–55 minutes, until edges are set and center jiggles slightly.
- Cool completely on a wire rack before slicing or chilling. Serve chilled or at room temperature.
Notes
- Pre-baking the crust keeps it crisp and prevents sogginess.
- Use coconut milk for a dairy-free version.
- Cover crust edges with foil during baking if browning too quickly.
- Can be made ahead and chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
