Every Thanksgiving, we savor pumpkin pie and wonder why we don’t enjoy it more often. You’ll love this pie for its creamy pumpkin custard, topped with fluffy whipped cream, and nestled in a crunchy gingersnap-pecan crust.
Growing up, my grandma was always in charge of the pumpkin pie, and she made the best one. She used the recipe on the Libby’s canned pumpkin, but her secret was the gingersnap crust. The spicy crunch of the gingersnaps paired perfectly with the creamy pumpkin.
Over the years, I’ve read and tried countless pumpkin pie recipes before creating this version. By cooking the pumpkin with the sugar and spices, I remove the “tin can” taste. Then, using a food processor to break down the fibrous pumpkin, I create a light, airy custard bursting with pumpkin and spice.
How to make the perfect pumpkin pie
There are a few key steps to achieving a light, airy custard and a crisp crust—no soggy bottoms or dry, cracked custards allowed!
Cook the Pumpkin: Years ago, I read in Cook’s Illustrated to cook canned pumpkin with the spices and brown sugar to eliminate the metallic “tin can” taste. This technique makes a huge difference. Not only does the tin flavor disappear, but the spices and sugar infuse into the pumpkin.
Use the Food Processor: Canned pumpkin can be fibrous. Using a food processor to combine the ingredients breaks down these fibers, creating a light, airy custard.
Pour in an Unbaked Crust: By not par-baking the crust, the edges won’t burn before the center finishes cooking. The gingersnap crust doesn’t need to be par-baked to achieve a crisp bottom like a traditional pie crust.
Cool It Slowly: Pumpkin pies are notorious for cracking, often due to over baking or rapid cooling. To prevent this, bake at 400°F for 20 minutes, then reduce the temperature to 350°F. Once the pie starts to set in the middle (just a slight jiggle), turn off the oven and let it finish setting for about 30 minutes. Then crack the oven door to cool it gradually. I’ve never regretted letting the pie cool in the oven, but I’ve regretted pulling it out too soon. If it does crack, cover the cracks with a piped layer of whipped cream—no one will ever know!
Pumpkin Pie Storage
Since oven space is such a hot commodity on Thanksgiving, I make the pie a day or two ahead. Covered, it will keep well in the fridge for several days. Making it early also allows for the extended cooling time it needs to set perfectly.
Pumpkin Pie Frequently Asked Questions
This recipe calls for plain canned pumpkin, not pumpkin pie mix, as the mix has added ingredients that can affect the final texture and taste. My preferred brand for canned pumpkin is Libby’s.
Yes, but skipping this step can result in a slight metallic taste. Cooking the pumpkin with spices enhances the flavor and removes that tinny edge.
Double the recipe for a deep-dish pie. You’ll likely have extra filling and crust, which I like to bake in ramekins for small tasters. Allow extra bake time at 350°F, checking every 5–7 minutes after 30 minutes to see if it’s set.
Cracks happen when the pie is either over baked or cooled too quickly. To prevent cracking, let the pie cool gradually by turning off the oven and allowing it to cool inside as long as possible before moving it to the counter and then the fridge. If cracks do appear, simply cover them with swirls of whipped cream.
You can find pumpkin pie spice at your local grocery store or make your own with the blend below:
• 2 tablespoons cinnamon
• 1–2 teaspoons ground ginger (use more if you love ginger)
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cardamom (optional)
The Perfect Pumpkin Pie
Equipment
- Food Processor
Ingredients
Gingersnap-Pecan Crust
- 20 Gingersnap Cookies
- 2/3 cup toasted pecans
- 5 Tablespoons melted unsalted butter
Pumpkin Pie Filling
- 15 oz Canned Pumpkin
- 1 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 1 cup heavy cream
- 2 eggs
- 1-2 cups Whipped Cream
Instructions
Gingersnap-Pecan Crust
- Crush the Pecans and Gingersnaps: In a food processor, combine pecans and gingersnap cookies. Process until a fine crumb forms.
- Add Butter: Pour in melted butter and pulse about 10 times until the mixture is well combined.
- Place in Pie Pan: Evenly press gingersnap mixture into an 9 in pie pan. Set aside.
Pumpkin Filling
- Preheat Oven: Preheat the oven to 400℉.
- Cook Pumpkin, Sugar, and Spices: In a small saucepan, combine canned pumpkin, pumpkin pie spice, and brown sugar. Cook over medium-low for several minutes, until the sugar melts into the pumpkin and the the spices become fragrant.
- Process the Pumpkin Mixture: Transfer the mixture to a food processor fitted with the blade attachment. Process for about 30 seconds to break down the fibers and cool it slightly.
- Add Cream: Add heavy cream and process until smooth, scraping down the sides as needed.
- Add Eggs: Add the eggs and process until well combined.
- Add the Filling: Place the unbaked crust on a baking sheet. Carefully pour the pumpkin filling into the crust. It should reach the top edge of the crust.
- Bake: Place the pie on the baking sheet in the preheated 400℉ oven. Bake for 20 minutes, then reduce the heat to 350℉ and bake for an additional 15-20 minutes, until the edges of the pie are set and the center is slightly jiggly.
- Cool Slowly: Turn off the oven and let the pie cool gradually inside. After about 20-30 minutes, prop open the oven door open with a wooden spoon and let cool for another 30 minutes. Transfer to the counter to finish cooling, then refrigerate.
- Enjoy: Top with whipped cream and serve!
Notes
Got a Sweet Tooth
Check out some of my other dessert recipes
Delicious pie!