I don’t like pie crust, so I changed it up. Instead of the basic pie crust that usually goes with pumpkin pie, I made a cocoa gingersnap crust–similar to a graham cracker crust, but bursting with Thanksgiving, fall flavor. This crust is sodang tasty, I might have to eat it every day for the rest of my life, forever and amen. Amen. You’ll need:
- brown sugar
- white sugar
- gingersnap cookies
How Do I Make A Gingersnap Crust
- Combine gingersnap cookies, flour, sugars, cocoa, and salt in a high powered blender. Pulse until crusted into a fine crumbs.
- In a medium sized bowl combine gingersnap crumbs and butter. Press into the bottom and sides of a 10 inch pie pan that has been sprayed with non-stick spray.
- Bake at 350 degrees for 5 minutes.
- brown sugar
- white sugar
- heavy cream
- pureed pumpkin
- black pepper
- ground ginger
- ground cinnamon
- ground cloves
How Do I Make This Delicious Filling?
- Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients.
- Pour pie filling unto hot crust and bake pie for about 45 minutes.
- During last 20 minutes of baking, cover crust with strips of foil or pie crust shield.
Pro Tip: A couple things about baking the pie: You only want to bake until the edges are set about 2″ in. The center will be wobbly, and this is OK. Embrace the wobbliness. It will continue to firm up after you take it out of the oven, nor does it crack this way. And it stays nice and creamy.
The Caramel Sauce
I am kidding you not, this salted caramel sauce is almost the best part of the pie. I’m obsessed. Dip sliced apples in the leftovers, pour it on ice cream, make milkshakes, with pretzels, whatever mode of transportation you can use to get it in your face, its that good. You’ll need:
- heavy cream
Let me refer you to Des’s post all about this caramel sauce with all of the tips for caramel making. If you prefer to pick up a nice store bought jar of caramel instead – I won’t tell. I’m guilty of doing it myself here and there.
Top It Off
Top your pie off with homemade whipped cream and caramel sauce. You will have died and gone to heaven after you taste this slice of goodness! Making homemade whipped cream is a cinch – cream and sugar. Whip it with a stand mixer until fluffy. See recipe card for directions.
Can I Have Seconds?
Now that you’ve made the most delicious pumpkin pie in history – sit back and watch your guests come back for seconds and thirds. I promise you won’t regret serving this beauty.
LET US KNOW!
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This 'aint your Grandma's classic pumpkin pie. Pumpkin Pie with Chocolate Gingersnap Crust is the next level. Pie filling? Good, classic, perfect. The crust - sweet, spicy, with a hit of chocolate. Just make it this Thanksgiving. Seriously. Stop asking questions.
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 1 T flour
- 1/2 t salt
- 1 t ground ginger
- 1 t ground cinnamon
- 1/2 t nutmeg
- 1/4 t cloves
- 1/ 8 t ground black pepper
- 3 eggs
- 2 c pumpkin
- 1 1/4 c heavy cream
- 1/3 c melted butter
- 1 3/4 c gingersnap cookies crushed
- 1/4 c brown sugar
- 1/8 c granulated sugar
- 3 t cocoa
- 1/4 c flour
- 1/2 t coarse salt
+ 2 T heavy cream
cold heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 t vanilla extract
Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients. Refrigerate overnight to let flavors mingle together.
Preheat oven to 350 degrees. Melt butter in pie pan in microwave. If you use a standard 9" pan, there will be leftover pie filling--you may either use a deeper dish pie pan or have leftover filling to bake separately if you'd like. Blend remaining crust ingredients in blender or food processor to produce fine crumbs. Add to pie plate with melted butter and mix with your hands. Press crumbs into bottom and sides of pan and bake 5 minutes.
Take crust out and increase oven to 400 degrees. Pour in pie filling and bake pie for about 45 minutes. You only want to bake until the edges are set about 2" in, the center will be wobbly.
During last 20 minutes of baking, cover crust with strips of foil or pie crust shield.
Heat sugar over low-medium heat in a heavy-bottom pan, stirring continuously with a wooden spoon. The sugar will slowly start to melt, keep cooking and stirring until completely liquified and it's a copper color.
Add in butter, stir until completely melted.
Take pan off the heat and pour in cream. It will bubble up, so keep stirring until mixed well.
After it's all creamy and thick and a beautiful dark amber color, add the salt and vanilla.
Beat whipping cream with mixer, add in sugar and vanilla.
Beat 2-3 minutes until soft peaks form.
The caramel can be made a week in advance and stored in the fridge.
The pie can be made the day before and refrigerated until ready to serve.
Make whipped cream immediately prior to serving.