The Perfect Pumpkin Pie
This creamy pumpkin pie is topped with soft, billowy whipped cream and nestled in a crunchy gingersnap-pecan crust, making it the ultimate pumpkin pie experience.
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
•Make the pie up to several days in advance; keep it covered in the fridge.
•Use canned pumpkin, not pumpkin pie mix (Libby’s is recommended).
•Double the recipe for a deep-dish pan and extend bake time to 30 minutes at 350°F.