And finally, a note on the ginger. I keep this pumpkin pie fairly classic, with a dash of spices, cream, and eggs. But I do add a large dose of fresh ginger as well. This will be surprisingly mild on the first day you taste this pie. But if you let it rest in the refrigerator overnight, or for two days, you will find that the ginger taste blooms beautifully and becomes a spicy note underneath the mellow pumpkin. For that reason, I do recommend making this pie at least a day ahead.
ginger pumpkin pie graham cracker crust
Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Add the sugar and process into fine crumbs (you should have about 1 2/3 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the sugar and butter, and mix until evenly combined.) If using graham cracker crumbs, just stir the crumbs, sugar, and butter together in a large bowl.
Yummy pie! I used Stevia instead of granulated sugar to lighten this up slightly. Also Mi-del GF gingersnaps. I added a few pecans to the cookies in my food processor and ground them together. Nice crust with a great texture. Turned out terrific!! Thank you for the recipe!
For the crust:In a medium sized bowl mix graham cracker crumbs, butter, ginger, and pumpkin pie spice with a fork until loosely mixed. Spread your crust mixture on the bottom of a 9-inch cheesecake pan and press gently to form a solid bottom. Bake in the oven at 350 F for 5 minutes and then remove from oven and set aside.
This easy Pumpkin Pie with Graham Cracker Crust is everything you love about a traditional pumpkin pie, minus the hassle of the crust. Not only is a graham cracker crust easy to make, it is just as tasty. The filling is made with buttermilk to give it an extra zing.
Step 3: In a 9-10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Use the bottom of a small glass or measuring cup and your hands to compact the mixture. Bake for 7-8 minutes.
Step 4: While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.
It's pumpkin season on our farm and I'm so excited! You can never go with homemade pumpkin pie! I love that you did this in a pan in the oven too to give it that extra crispiness on the crust. Looks delicious!
I can't say enough good things about this simple and delicious pumpkin pie. It has a graham cracker crust and a dead easy to make filling, so it can even be a last-minute dessert for your holiday table! It keeps well and it also disappears quickly.
Happy Thanksgiving! I'm trying this out tomorrow with a chocolate cracker crust. Question: with shrinkflation, the pumpkin purees are now in 15 oz cans, 1 oz short. What do you suggest with adjustments on the rest of the ingredients? I only have a 15 oz can.
A key factor in what makes this pumpkin cheesecake recipe the best pumpkin cheesecake is its gingersnap cookie crust. It should come as no surprise that choosing the right gingersnaps is super important: they need to be very crispy & they need to have really spicy & zingy ginger flavor.
The Best-Ever Pumpkin Cheesecake with Gingersnap Crust! Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
Cheesecake is one of my favorite desserts! I used to get mini ones for everyone at my birthday parties when I was younger haha. I love your addition of pumpkin and the ginger snap crust, genius! Your photos are gorgeous like always too! We are doing a Friendsgiving this year for Thanksgiving since we are half way across the country from our families. Should be fun!
Ingredients: gluten-free graham crackers, brown sugar, melted butter, ground cinnamon, salt, pure pumpkin puree, heavy cream, eggs, cornstarch, ground nutmeg, ground ginger, cloves, vanilla extract
[4] Caramel Apple Cheesecake with gingersnap-pumpkinseed crust (photo courtesy iGourmet). Go seasonal with pie and cheesecake crusts: Add some pumpkin seeds and add a touch of fall, flavor, crunch, and nutrition.
2. PULSE 1/2 cup of the pumpkin seeds in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat the mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
4. MIX the pumpkin purée, eggs, egg yolks, cream, brown sugar, cinnamon, cloves, and nutmeg in a large bowl. Stir in the crystallized ginger and mix until smooth. Pour into the pre-baked crust and bake for about an hour, until the filling is set.
Print RecipeDeep Dish Pumpkin Pie with Gingersnap CrustCreamy deep dish pumpkin pie with a flavorful gingersnap crust. A perfect addition to your Thanksgiving dessert table.Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 minsCourse: DessertCuisine: AmericanKeyword: Pie, Pumpkin, ThanksgivingServings: 6 plusIngredientsCrust:2 C gingersnap cookie crumbs1/4 C unsalted butter melted1 Tb granulated sugar1/2 tsp cinnamonFilling:2 1/2 C pumpkin puree12 oz evaporated milk1/2 C granulated sugar1/2 C light brown sugar2 1/2 tsp cinnamon1/2 tsp nutmeg1/4 tsp all spice1/4 tsp ginger1/8 tsp ground cloves3/4 tsp salt1 tsp vanilla extract4 large eggsInstructionsPreheat oven to 350F. Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon. Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick. Bake for 8-10 minutes. In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain. Pour pumpkin mixture into prepared crust. Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight. NotesServes roughly 6-8, yields 1: 9-inch pie. An original recipe from Baked by Rachel
When we were at Target on Friday buying Halloween candy they were already clearing it out and making more room for Christmas, kind of sad and slightly annoying. The gingersnap crust on the pumpkin pie sounds phenomenal, I definitely want to try it this year!
Loved this pie and so did my family. Pumpkin pie has never been a favorite of mine so I wanted to make something a bit different. The ginger snap crust was so yummy and the filling was also very good. I will definitely be making this again.
This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
Homemade, easy and delicious pumpkin pie with graham cracker crust. Cinnamon graham cracker crust with a creamy pumpkin pie filling. This fool proof recipe uses just a few basic ingredients to make a pie that will wow everyone on Thanksgiving, or any other night.
Pumpkin pie with graham cracker crust is the perfect thanksgiving pie for someone who doesn't love a regular pie crust. It's also such an easy crust to make only needing to blend a few ingredients together.
STEP THREE: In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs and vanilla. Whisk until smooth. Add the cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
STEP FOUR: Pour the filling into the graham cracker pie crust. Bake at 350 for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
Pumpkin pie with graham cracker crust should be stored in the fridge in an airtight container for 4-5 days. You can also prep the crust and filling ahead of time and store in the fridge until ready to bake.
The grahm cracker crust was a fan favorite! The cinnamon in the crust was a nice touch to the pumpkin filling. We used pre crushed Graham crackers from the store which was super easy to measure out.We made a individual pies with this receipe and it worked out great!
Desserts that are "cute" are often...actually so difficult to make. That said, this isn't one of 'em. To make these absolutely adorable, bite-sized pumpkin pies, all you have to do is cut pie crust with a cookie cutter and quickly press it into a muffin tin.
Mascarpone, which has a relatively high fat content, makes arguably the silkiest, most luscious pumpkin pie filling ever. If you're running low on time to make a homemade pie crust, you should feel free to use store-bought here. Truthfully, the pumpkin-mascarpone filling is the star of the show here, so do what you gotta do to make it happen.
I have nothing against traditional pie crust...but a graham cracker crust will always be my #1. This crunchy, perfectly-spiced graham cracker crust is the perfect base for a pumpkin filling that turns the gingery goodness up a notch. If you struggle with consistently churning out crisp pie crusts, this one is virtually foolproof.
Canned dulce de leche is the all-star ingredient in this pumpkin pie, and since it's spread out generously on the pie crust before you add your pumpkin filling, you'll get a bite of caramel-y lusciousness in every single bite. 2ff7e9595c
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