Get ready to experience a dessert that's about to revolutionize your fall baking game! This isn't just another pumpkin pie – it's a magical fusion of classic comfort and unexpected flavor that will have your family and friends begging for seconds. With its irresistible gingersnap crust and perfectly spiced pumpkin filling, Aunt Nell's legendary recipe transforms an ordinary dessert into an extraordinary culinary experience that captures the very essence of autumn in every single bite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 gingersnap crust
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center of the oven.
- Prepare the gingersnap crust by pressing the prepared crust firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
- In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, ground ginger, cinnamon, nutmeg, and salt. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Pour the pumpkin mixture into the prepared gingersnap crust, smoothing the top with a spatula to ensure an even surface.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove the pie from the oven and allow it to cool completely on a wire rack for approximately 2 hours. The pie will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 2 hours before serving to allow the filling to fully set and enhance the flavors.
- Serve chilled, optionally topped with whipped cream or a sprinkle of additional ground cinnamon.
Tips
- Use fresh spices: Ensure your ground ginger, cinnamon, and nutmeg are fresh for the most vibrant flavor profile.
- Room temperature ingredients: Let eggs and cream come to room temperature before mixing to create a smoother, more consistent filling.
- Crust protection: If the crust edges start browning too quickly, cover them with aluminum foil during baking.
- Doneness test: The pie is perfectly baked when the center is slightly jiggly but not liquid – it will continue setting as it cools.
- Chilling is key: Always refrigerate the pie for at least 2 hours before serving to allow flavors to meld and filling to set completely.
- Optional elegant touch: Garnish with freshly whipped cream and a light dusting of cinnamon just before serving for a professional presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
