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.

Kat Treats Double Ginger Pumpkin Pie

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

This pie has a great combination of flavors and textures that play against one another. This pie might take more effort than some, but it is well worth it. My grandfather, who was tempted away one Thanksgiving from the traditional apple pie by the ginger in this one, raved about it. The best part about this pie is that it tastes best the next day, so you can make it the day before Thanksgiving.
Course:  Dessert
Servings:  10


For the crust:

  • 5 tablespoons unsalted butter melted and cooled slightly
  • 5 ounces gingersnap cookies approximately 20 2-inch cookies
  • 1/2 cup pecans approximately 2 ounces finely chopped
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

For the pumpkin pie filling:

  • 15 ounce solid pack pumpkin (1 can)
  • 1 1/2 cups whipping cream
  • 3 large eggs
  • 1/2 cup sugar
  • 1/4 cup golden brown sugar packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

For the ginger streusel:

  • 1 cup all purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 cup pecans about 2 ounces coarsely chopped
  • 1/4 cup chopped crystallized ginger
  • 1 1/2 teaspoons ginger ground
  • 1/2 cup unsalted butter cut into small pieces, room temperature


For the crust:

  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 10-inch glass or ceramic pie plate (6-cup capacity).
  3. In a food processor pulse gingersnaps, pecans, and sugar until a fine crumb.
  4. Add butter and blend until combined.
  5. Press mixture onto bottom and up side of pie plate.
  6. Bake crust in middle of oven for 15-20 minutes, or until crisp and golden around edge.
  7. Cool for 20 minutes on rack.

For the pumpkin pie filling:

  1. Whisk eggs and cream in a large bowl until just combined.
  2. Add the remainder of the ingredients and whisk until combined.
  3. Pour filling into cooled crust.
  4. Bake at 350 degrees F. until skin begins to form on filling and filling begins to set, about 50 minutes.
  5. Remove from oven, but leave oven at 350 degrees F.
  6. Cool pie on rack for 10 minutes to allow it to set slightly before adding the streusel.

For the ginger streusel:

  1. Pulse first 5 ingredients in food processor until finely chopped.
  2. Pulse in butter in short bursts until mixture begins to form small clumps.
  3. Sprinkle topping over pie.
  4. Bake until pie is set and streusel is golden brown, about 25 minutes.
  5. Transfer to rack and cool completely.
  6. Once cool, cover and refrigerate.

Recipe Notes

My friend Anna adapted two recipes to create this one. The crust is taken from a 2005 recipe published in Gourmet. The pie filling and streusel topping were published in 1994 in Bon Appetit.

The crystallized ginger can be a little hard to find. Trader Joe's has started carrying it in their dried fruits section. It can often be found at Whole Foods in the baking aisle as well. The pie is best if made a day ahead so that the flavors can mellow. This is wonderful just as it is, but even better with fresh whipped cream.