Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Pumpkin Pie Recipe

Maple Pumpkin Pie with Gingersnap Crust

This pumpkin pie recipe features a delightful twist with a gingersnap crust and maple syrup for a richer, more complex flavor. It's a sophisticated take on the classic pumpkin pie, perfect for holiday gatherings or any special occasion.

Prep Time
20 minutes
Cook Time
55-65 minutes
Servings
8
Ingredients
  • 1 1/2 cups Gingersnap cookies
  • 6 tablespoons Melted butter
  • 15 ounces Pumpkin puree
  • 1 cup Heavy cream
  • 1/2 cup Maple syrup
  • 3 large Eggs
  • 1/4 cup Brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt

Making the Gingersnap Crust

Preheat oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool completely.

Preparing the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, heavy cream, maple syrup, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.

Baking the Pie

Pour the pumpkin filling into the cooled gingersnap crust. Bake in the preheated oven for 55-65 minutes, or until the filling is set but still slightly wobbly in the center. If the crust starts to brown too quickly, cover the edges with foil.

Cooling and Serving

Let the pie cool completely on a wire rack. Refrigerate for at least 2 hours before serving. This allows the filling to set properly. Serve chilled, garnished with whipped cream and a sprinkle of gingersnap crumbs, if desired.

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FAQ

  • Can I use light cream instead of heavy cream?

    Using light cream will result in a less rich and creamy filling. Heavy cream is recommended for the best texture.
  • Can I substitute the maple syrup?

    You can substitute with brown sugar or honey, but the maple flavor is key to this recipe's unique taste. If substituting, adjust the amount to taste.
  • Can I make this pie ahead of time?

    Yes, this pie can be made up to 2 days in advance. Store it in the refrigerator, covered.
  • The crust is getting too dark. What should I do?

    Cover the edges of the crust with aluminum foil or a pie shield to prevent it from burning.