Easy Ginger Pumpkin Pie with a Cookie Crust

Esta entrada también está disponible en: Español

This ginger pumpkin pie with a cookie crust is one of the first desserts we make when fall arrives. Its combination of creamy pumpkin puree with cinnamon, nutmeg, and fresh ginger is unmatched. Try it out!

pumpkin pie with whipped cream rosettes next to a plate with forks and whipped cream

This ginger-pumpkin pie ranks as one of the easiest pies to make since it doesn’t require a mixer and the ingredients are easy to find throughout the year.

Ingredients

Of course, the main ingredient is the pumpkin, but the spices are what give depth to its flavor and enhance it.

Pumpkin puree can be homemade or canned. I find the canned to be about the same quality, and the time savings are really worth it. Also, the canned pumpkin can be found most of the year in any supermarket.

RELATED POST: Pumpkin Atole

This post may contain affiliate links, which we add to save you time looking for things you may need. If you use these links and make a purchase, we may earn a small commission at no extra cost to you, thank you! For more information, please read our privacy policy.

Maria crackers, ginger, butter, eggs, spices on a wooden table

This recipe is made with condensed milk as it adds to the creamy consistency of the pie as well as the necessary sweetness.

In the case of this pie, I went one step further and used lactose-free condensed milk, the taste and consistency are the same but it helps those who are lactose intolerant.

Of course, if none of your family suffers from this intolerance, you can use regular sweetened condensed milk.

pumpkin pie with cookie crust and whipped cream

Spices for Pumpkin Pie

In many supermarkets, you can find jars called “pumpkin spice,” most of them include cinnamon, cloves or allspice, and ginger.

However, in the case of spices, I must emphasize that the fresher the better and that if you put them in separately you can vary the flavor according to your taste.

For example, we are fans of cinnamon, so we put a little more than what other similar recipes ask for. Instead of cloves, we like to use nutmeg, and fresh ginger is a thousand times better than its ground counterpart.

I invite you to try the recipe as is and then the second time around modify it to your liking if necessary.

Pumpkin pie with whipped cream rossetes

The Cookie Crust

Most pumpkin pie recipes call for a crust made of flour and butter. As I wanted to create a slightly different pie, I used the cookie crust instead.

This cookie and butter crust is also extremely easy to make and does not require baking, you just need to mix the ingredients, cover the baking pan with them, then pour in the filling and bake.

Butter contains a low level of lactose, which generally does not affect those who suffer from the intolerance; however, if you want to make it lactose-free, you can change the butter for vegetable margarine or ghee, which is clarified butter.

To give the crust an extra layer of flavor and freshness, I added some freshly grated ginger.

A slice of pumkin pie on a white plate

Decorating the Ginger Pumpkin Pie

The pie itself is so rich and looks so beautiful that it may not need much decoration, however, you can sprinkle it with a little icing sugar or add whipped cream, again if lactose isn’t an issue.

This is my homemade whipped cream recipe, easy and delicious.

Ginger Pumpkin Pie with a Cookie Crust

Prep time: 5 minutes – Total time: 1 hr y 10 min.

Ingredients

  • 140 gr Marías, or Graham Crackers, (approx 1 package or 5 oz)
  • 1/2 cup melted butter*
  • 1.5 inch fresh ginger, peeled and divided
  • 2 medium eggs
  • 1 (396 gr / 14 oz) can sweetened condensed milk**
  • 1 (425 gr / 15 oz) can pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Equipment

*Ghee or margarine for a lactose-free pie.

**Look for lactose-free sweetened condensed milk if you prefer.

Process

Pre-heat oven to 425 °F (220 °C).

Next, crush the cookies or graham crackers in a food processor, blender, or you can put them in a bag and crush them with a rolling pin or can.

Place them in a standard pie pan about 9 inches (18-20 cm) in diameter. The zest of 1/2 inch of fresh ginger. If the ginger is a bit wide then it will be only 1/4 inch, if it is thin, as seen in the video, then a little more.

Next, combine the cookie and ginger well and pour in the melted butter. With your hands, stir well and then press the bottom and walls to form the crust. Put in the fridge.

Cookie crust in a glass pie pan

In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well.

Add the pumpkin puree and stir again until well combined.

Finally, add the cinnamon, salt, nutmeg, and the rest of the grated fresh ginger. Beat until you get a creamy, well-combined mixture.

Pumpkin puree, cinnamon and freshly grated ginger

Pour mixture over the cookie crust and bake for 15 minutes. Then, lower the oven temperature to 350 ° F (180 ° C), and bake for 30-35 minutes or until the pie is firm.

Turn off the oven, open the door and allow the pie to cool on the rack, this will help prevent cracks from forming on the top.

That’s it. It is ready to enjoy, although we like to wait for when it is very cold, so I recommend putting it into the refrigerator 1-2 hours before serving.

Pumpkin pie in a glass pan on top of a green tablecloth

Enjoy!

Pumpkin pie in a glass pie pan decorated with whipped cream rossets and next to a bowl with more whipped cream.

Print the Ginger Pumpkin Pie with Cookie Crust Recipe

pumpkin pie
5 from 9 votes

Ginger Pumpkin Pie with a Cookie Crust

This ginger pumpkin pie with a cookie crust is one of the first desserts we make when fall arrives. Its combination of creamy pumpkin puree with cinnamon, nutmeg, and fresh ginger is unmatched. Try it out!
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Servings: 12
Calories: 130kcal

Ingredients

  • 140 gr Marías or Graham Crackers, (approx 1 package or 5 oz)
  • 1/2 cup melted butter*
  • 1.5 inch fresh ginger peeled and divided
  • 2 medium eggs
  • 1 396 gr / 14 oz can sweetened condensed milk**
  • 1 425 gr / 15 oz can pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • *Ghee or margarine for a lactose-free pie.

Utensilios

  • Food processor or blender
  • Pie pan
  • Big mixing bowl
  • Whisk
  • Spatula

Instructions

  • Pre-heat oven to 425 °F (220 °C).
  • Next, crush the cookies or graham crackers in a food processor, blender, or you can put them in a bag and crush them with a rolling pin or can.
  • Place them in a standard pie pan about 9 inches (18-20 cm) in diameter. The zest of 1/2 inch of fresh ginger. If the ginger is a bit wide then it will be only 1/4 inch, if it is thin, as seen in the video, then a little more.
  • Next, combine the cookie and ginger well and pour in the melted butter. With your hands, stir well and then press the bottom and walls to form the crust. Put in the fridge.
  • In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well.
  • Add the pumpkin puree and stir again until well combined.
  • Finally, add the cinnamon, salt, nutmeg and the rest of the grated fresh ginger and beat until you get a creamy, well-combined mixture.
  • Pour mixture over the cookie crust and bake for 15 minutes, then, lower the oven temperature to 350 ° F (180 ° C), and bake for 30-35 minutes or until the pie is firm.
  • Turn off the oven, open the door and allow the pie to cool on the rack, this will help prevent cracks from forming on the top.
  • That’s it. It is ready to enjoy, although we like to wait for when it is very cold, so I recommend putting it into the refrigerator 1-2 hours before serving.

Nutrition

Nutrition Facts
Ginger Pumpkin Pie with a Cookie Crust
Amount Per Serving
Calories 130 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 48mg16%
Sodium 252mg11%
Potassium 38mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 290IU6%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Desserts
Cuisine: American
Diet: Low Lactose
Keyword: how to make pumpkin pie, lactose free pumpkin pie
Author: Silvia

Notes

Look for lactose-free sweetened condensed milk if you prefer.

Sharing is caring!

Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Moop Brown

This looks like such a tasty dessert recipe and I love the addition of the cookie crust. Can’t wait to try!

Natalie

What a delicious pie. Perfect texture and flavors. I love that you used fresh ginger here. I must give it a try.

Aya

This pie is fantastic. The use of fresh ginger brings out the autumn flavors in this pie. Everyone who tried this pie was impressed. So thank you for the great recipe!

Farrukh Aziz

Perfect fall recipe! The cookie crust is definitely the best in the pie. Thank you for sharing, definitely making it again!

Alex

I love that you used sweetened condensed milk! Anything with that is always fantastic. And such pretty piping on the pie!

10
0
Would love your thoughts, please comment.x
()
x