This post is sponsored by Amoretti. All thoughts and opinions are my own.
Get snappy this Thanksgiving with this gingersnap pumpkin pie. It not only has a gingersnap cookie crust but also gingersnap cookie butter in the filling!
Pumpkin pie is most often delivered to your mouth in a flaky classic pie crust, but have you ever tried a gingersnap cookie crust? It’s just like using graham crackers mixed with butter but using gingersnaps give it some extra oomph! Nothing wrong with getting a little snappy at the holidays, amiright?
To get the full effect, I also added some creamy gingersnap cookie butter from Amoretti. If you thought speculoos cookie butter was good, wait until you get ahold of this one. I just had to use it in this pie, it was a no brainer. I brought the finished product to Friendsgiving this past weekend and even someone who doesn’t like pumpkin pie gave it a try.
What would you make with gingersnap cookie butter? I also tried Amoretti’s pistachio and raspberry ganache filling and used it as filling inside of dark chocolate truffles. Makes me think that the gingersnap cookie butter would also be good inside of a truffle!
One year ago: Chewy Chocolate Ginger Molasses Cookies
Two years ago: Monthly Meal Plan: December
Three years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake
Five years ago: Hummingbird Cake
Six years ago: Caramel Frosted Pumpkin Mini Cakes
Seven years ago: Arugula Pesto Pasta
Nine years ago: Caramel Apple Pie
- 40 gingersnap cookies, finely crushed (about 2-1/2 cups)
- 4 Tbsp unsalted butter, melted
- To make the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
- To make the filling: Preheat oven to 400F with a rack in the bottom third of the oven.
- In a large bowl, mix together the eggs, pumpkin, and gingersnap cookie butter. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
- Pour the filling into the crust and transfer the pie to the oven. Bake for 35-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325F and bake for an additional 10-20 minutes, or until an instant-read thermometer inserted in the center registers 175F. Transfer the pie to a wire rack and allow to cool completely before serving*.
*You can make ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.
Source: Pie adapted from my Peanut Butter Pumpkin Pie with Chocolate Crust.