Anna’s Double Ginger Pumpkin Pie
Around the holidays many of us want to recreate meals exactly the way we remember them from our childhood. Others love the excuse to get creative and riff on familiar favorites. Mostly I fall in the first camp, but every once in a while I am glad when I break away from tradition to try something new.
This pie was created by my friend and co-worker, Anna. We love to talk about what we have read on other food blogs, what things we have tested in our slow cookers, and what special foods we make for the holidays. When we co-hosted a pie party for our office, Anna’s version of this pie was a huge hit. This has become, for her, the definitive pumpkin pie. I will confess that it took me a couple of tries to get this one to come close to Anna’s creation. Once I did, I was so pleased. I think you might be thankful if you try it too.
| Anna’s Double Ginger Pumpkin Pie |
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- 5 tablespoons unsalted butter, melted and cooled slightly
- 5 ounces of gingersnap cookies (approximately 20 2-inch cookies)
- ½ cup finely chopped pecans (approximately 2 ounces)
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 15-ounce can solid pack pumpkin
- 1½ cups whipping cream
- 3 large eggs
- ½ cup sugar
- ¼ cup packed golden brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup all purpose flour
- ½ cup packed light brown sugar
- ½ cup coarsely chopped pecans (about 2 ounces)
- ¼ cup chopped crystallized ginger
- 1½ teaspoons ground ginger
- ½ cup (1 stick) unsalted butter, cut into small pieces, room temperature
- Preheat oven to 350 degrees F.
- Butter and flour a 10-inch glass or ceramic pie plate (6-cup capacity).
- In a food processor pulse gingersnaps, pecans, and sugar until a fine crumb.
- Add butter and blend until combined.
- Press mixture onto bottom and up side of pie plate.
- Bake crust in middle of oven for 15-20 minutes, or until crisp and golden around edge.
- Cool for 20 minutes on rack.
- Whisk eggs and cream in a large bowl until just combined.
- Add the remainder of the ingredients and whisk until combined.
- Pour filling into cooled crust.
- Bake at 350 degrees F. until skin begins to form on filling and filling begins to set, about 50 minutes.
- Remove from oven, but leave oven at 350 degrees F.
- Cool pie on rack for 10 minutes to allow it to set slightly before adding the streusel.
- Pulse first 5 ingredients in food processor until finely chopped.
- Pulse in butter in short bursts until mixture begins to form small clumps.
- Sprinkle topping over pie.
- Bake until pie is set and streusel is golden brown, about 25 minutes.
- Transfer to rack and cool completely.
- Once cool, cover and refrigerate.
Kat has enjoyed baking and cooking for as long as she can remember. Her grandmother, Rita, was a great baker—especially of pies. Inspired by Rita, Kat began to be the one to bring dessert to family events. (Her grandfather, Stu, used to say that “Kat is bringing dessert” were some of his favorite words.) Often her family will hide the Christmas cookies she gives them when they have guests in the house. Her husband is a great tester of Kat Treats. When Kat is not baking or blogging, she works in higher education (but secretly dreams that some day she might open a treat truck or bakery/bookstore).
Glad you had success with the crust! I’ve got short ribs going in the slow cooker right now. –Anna
Anna F
I got it! Short ribs sound great. Since we are celebrating Thanksgiving late, we decided to make the turkey tequila chili in the slow cooker for the actual holiday.
why, yes, pumpkin pie IS my favorite!