Ingredients:
For the Gingersnap Crust:
2 cups gingersnap cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 (12-ounce) can evaporated milk
For the Ginger Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
Directions:
1️⃣ Prepare the Gingersnap Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
In a medium bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2️⃣ Make the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
Add the eggs one at a time, mixing well after each addition.
Gradually add the evaporated milk, mixing until smooth.
3️⃣ Assemble and Bake the Pie:
Pour the pumpkin filling into the pre-baked gingersnap crust.
Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
4️⃣ Prepare the Ginger Whipped Cream:
In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and ground ginger until stiff peaks form.
5️⃣ Serve:
Before serving, top each slice of pumpkin pie with a generous dollop of ginger whipped cream.