Pie Remix: Gingersnap Pumpkin Pie

November 25, 2015  |  

It’s the day before the big day and you’re in search for the perfect pie to make, we’re here to help you with a dessert suggestion that the family will love! Nix that tired pumpkin pie recipe this year and kick it up a notch or two with this vamped up version, courtesy of

Gingersnap Pumpkin Pie with Ginger Cream
Gingersnap cookies and ripe banana add just the right touch of sugar and spice to the conventional pumpkin pie recipe. And just when you thought it couldn’t get any better…ginger whipped cream!

Crumb Crust:
5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)

2 cups pumpkin pie puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk

Ginger Whipped Cream:
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

1. For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base halfway up the sides using a glass with straight edges. Bake the crust for about 10 minutes and then let cool completely while you make the filling.

2. For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling in the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.

3. For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.

4. Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe the rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.

Cook’s Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don’t clog the tip.

Recipe and photo courtesy of

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