EspañolThis ginger pumpkin pie with a cookie crust is one of the first desserts we make when fall arrives. Its combination of creamy pumpkin puree with cinnamon, nutmeg, and fresh ginger is unmatched. Try it out!
This ginger-pumpkin pie ranks as one of the easiest pies to make since it doesn't require a mixer and the ingredients are easy to find throughout the year.
Ingredients
Of course, the main ingredient is the pumpkin, but the spices are what give depth to its flavor and enhance it.
Pumpkin puree can be homemade or canned. I find the canned to be about the same quality, and the time savings are really worth it. Also, the canned pumpkin can be found most of the year in any supermarket.
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This recipe is made with condensed milk as it adds to the creamy consistency of the pie as well as the necessary sweetness.
In the case of this pie, I went one step further and used lactose-free condensed milk, the taste and consistency are the same but it helps those who are lactose intolerant.
Of course, if none of your family suffers from this intolerance, you can use regular sweetened condensed milk.
Spices for Pumpkin Pie
In many supermarkets, you can find jars called “pumpkin spice,” most of them include cinnamon, cloves or allspice, and ginger.
However, in the case of spices, I must emphasize that the fresher the better and that if you put them in separately you can vary the flavor according to your taste.
For example, we are fans of cinnamon, so we put a little more than what other similar recipes ask for. Instead of cloves, we like to use nutmeg, and fresh ginger is a thousand times better than its ground counterpart.
I invite you to try the recipe as is and then the second time around modify it to your liking if necessary.
The Cookie Crust
Most pumpkin pie recipes call for a crust made of flour and butter. As I wanted to create a slightly different pie, I used the cookie crust instead.
This cookie and butter crust is also extremely easy to make and does not require baking, you just need to mix the ingredients, cover the baking pan with them, then pour in the filling and bake.
Butter contains a low level of lactose, which generally does not affect those who suffer from the intolerance; however, if you want to make it lactose-free, you can change the butter for vegetable margarine or ghee, which is clarified butter.
To give the crust an extra layer of flavor and freshness, I added some freshly grated ginger.
Decorating the Ginger Pumpkin Pie
The pie itself is so rich and looks so beautiful that it may not need much decoration, however, you can sprinkle it with a little icing sugar or add whipped cream, again if lactose isn't an issue.
This is my homemade whipped cream recipe, easy and delicious.
Ginger Pumpkin Pie with a Cookie Crust
Prep time: 5 minutes – Total time: 1 hr y 10 min.
Ingredients
- 140 gr Marías, or Graham Crackers, (approx 1 package or 5 oz)
- 1/2 cup melted butter*
- 1.5 inch fresh ginger, peeled and divided
- 2 medium eggs
- 1 (396 gr / 14 oz) can sweetened condensed milk**
- 1 (425 gr / 15 oz) can pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Equipment
*Ghee or margarine for a lactose-free pie.
**Look for lactose-free sweetened condensed milk if you prefer.
Process
Pre-heat oven to 425 °F (220 °C).
Next, crush the cookies or graham crackers in a food processor, blender, or you can put them in a bag and crush them with a rolling pin or can.
Place them in a standard pie pan about 9 inches (18-20 cm) in diameter. The zest of 1/2 inch of fresh ginger. If the ginger is a bit wide then it will be only 1/4 inch, if it is thin, as seen in the video, then a little more.
Next, combine the cookie and ginger well and pour in the melted butter. With your hands, stir well and then press the bottom and walls to form the crust. Put in the fridge.
In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well.
Add the pumpkin puree and stir again until well combined.
Finally, add the cinnamon, salt, nutmeg, and the rest of the grated fresh ginger. Beat until you get a creamy, well-combined mixture.
Pour mixture over the cookie crust and bake for 15 minutes. Then, lower the oven temperature to 350 ° F (180 ° C), and bake for 30-35 minutes or until the pie is firm.
Turn off the oven, open the door and allow the pie to cool on the rack, this will help prevent cracks from forming on the top.
That's it. It is ready to enjoy, although we like to wait for when it is very cold, so I recommend putting it into the refrigerator 1-2 hours before serving.
Enjoy!
Print the Ginger Pumpkin Pie with Cookie Crust Recipe
Ginger Pumpkin Pie with a Cookie Crust
Ingredients
- 140 gr Marías or Graham Crackers, (approx 1 package or 5 oz)
- 1/2 cup melted butter*
- 1.5 inch fresh ginger peeled and divided
- 2 medium eggs
- 1 396 gr / 14 oz can sweetened condensed milk**
- 1 425 gr / 15 oz can pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- *Ghee or margarine for a lactose-free pie.
Utensilios
- Food processor or blender
- Pie pan
- Big mixing bowl
- Whisk
- Spatula
Instructions
- Pre-heat oven to 425 °F (220 °C).
- Next, crush the cookies or graham crackers in a food processor, blender, or you can put them in a bag and crush them with a rolling pin or can.
- Place them in a standard pie pan about 9 inches (18-20 cm) in diameter. The zest of 1/2 inch of fresh ginger. If the ginger is a bit wide then it will be only 1/4 inch, if it is thin, as seen in the video, then a little more.
- Next, combine the cookie and ginger well and pour in the melted butter. With your hands, stir well and then press the bottom and walls to form the crust. Put in the fridge.
- In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well.
- Add the pumpkin puree and stir again until well combined.
- Finally, add the cinnamon, salt, nutmeg and the rest of the grated fresh ginger and beat until you get a creamy, well-combined mixture.
- Pour mixture over the cookie crust and bake for 15 minutes, then, lower the oven temperature to 350 ° F (180 ° C), and bake for 30-35 minutes or until the pie is firm.
- Turn off the oven, open the door and allow the pie to cool on the rack, this will help prevent cracks from forming on the top.
- That’s it. It is ready to enjoy, although we like to wait for when it is very cold, so I recommend putting it into the refrigerator 1-2 hours before serving.
Nutrition
Notes
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