I absolutely love Thanksgiving. Every year we gather around the table to cut the turkey, pass the gravy, rush to get the burning rolls from the oven, speak gratitude, exchange Christmas gift ideas and simply just be with our loved ones. The older I get the more I realize how rare and precious these moments are to come by. We work and hurry and are distracted and it is so easy to forget where the sweetness in life lies. The holidays allow us to stop and acknowledge what we have and how truly wonderful it is. While the food is great (seriously though Mom, you rock at Thanksgiving dinner) this is why I love that day, for that magical gathering of everything you hold dear. There really is nothing better.
Of course, good can always get better and this pie is one way to make Thanksgiving an even more magical day. I found this twist on the classic pumpkin pie a few years back on Food 52 and it has been my go to pie recipe every since. The filling is spiced creamy goodness and the crust is crumbly and sweet with nutty notes from the browned butter. All in all, it is the perfect pumpkin pie to treat your family and friends with.
Pumpkin Pie + A Gingersnap and Brown Butter Crust
- 8 ounces gingersnap cookies (gluten free if you can find it)
- 1/4 cup melted butter (1/2 stick)
Filling & Topping:
- 1 cup packed brown sugar
- 2 pastured eggs
- 1/2 teaspoon salt
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup pumpkin purée (canned or fresh)
- 1 cup heavy cream
- 1/4 cup packed brown sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
- 1 pinch sea salt (for topping)
- 1 cup heavy cream (for whipped cream)
- 2-3 tbsp of evaporated cane sugar (for whipped cream)
- 1/2 teaspoon cinnamon (for whipped cream)
- 1/4 teaspoon vanilla extract (for whipped cream)
For the crust:
- Put the gingersnap cookies into a food processor and pulse until the cookies are broken down into a fine meal.
- Next we will brown the butter. Place your butter in a small saucepan and cook over medium low heat, stirring constantly. It is going to melt and then begin to boil rapidly. Continue to cook and stir the butter until it turns into a golden brown color and gives off a nutty scent. Once it browns, remove from the heat immediately. Make sure you keep a close eye on the the butter because it browns in an instant and you don’t want it to burn! ( This whole process will take between 2-3 minutes)
- Once you have browned the butter, pour the butter into the food processor with the gingersnap cookies. Pulse until the butter is thoroughly mixed throughout the cookie. You now have your cookie crust! Don’t fret if it seems too crumbly, this is how it is supposed to be!
- Press the gingersnap cookies crust into a 9-inch pie pan, be sure to go up the sides, then place in the fridge fro 20 minutes. Meanwhile, preheat the over to 325 F. and begin to prepare the filling. Once the crust has chilled place it in the oven for 15 minutes then allow to cool.
For the filling:
- Preheat the oven to 350f.
- Place all of your pumpkin pie ingredients, except for the pumpkin puree and heavy cream, into a large bowl and stir until well combined.
- Next, add in the pumpkin puree and heavy cream and stir until smooth and evenly mixed. Pour the pumpkin filling into the pie crust.
- Cover the top with foil and bake for 30 minutes.
- While the pie is baking, stir together the topping ingredients (brown sugar, cinnamon and salt) in a small bowl and set aside.
- Once the pie has baked for 30 minutes, remove the foil covering and evenly sprinkle the topping on top of the pie. Turn the oven temperature down to 325F. and bake for another 25 minutes.
- Allow the pumpkin pie to cool complete before serving.
- Right before serving, using a hand mixer beat the cream and sugar until stiff peaks form. Whip in the cinnamon and vanilla. Serve chilled with the pumpkin pie.
Happy Thanksgiving Friends!