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    Home » Recipes » Pies

    Gingerbread Pumpkin Pie

    November 15, 2018 by Amee 2 Comments

    Jump to Recipe Print Recipe

    There's always the 'to-Christmas-or-not-to-Christmas' debate in November. There are some desserts that span the gap between holidays really nicely, including this Gingerbread Pumpkin Pie!

    Gingerbread Pumpkin Pie

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This Gingerbread Pumpkin Pie has a classic pumpkin pie filling inside a gingerbread crust! Topped with spiced whipped cream, this pie would be perfect for all your holiday festivities!

    If you enjoy this recipe, check out the posts for my Rosemary Almond Apple Galette, Pumpkin Coconut Pie, and Cinnamon Pie with Apple Cider Meringue!

    Gingerbread Pumpkin Pie

    Making your Gingerbread Pie Crust

    While the filling of this pie is traditional, the crust adds a little twist that I love! The gingerbread crust with spices and molasses complements the filling, and hints at the in-between place that we find ourselves with the holidays.

    I do mention a few tools in the recipe that you might not have in your kitchen. They definitely aren't required, but they do make the crust come together quicker and easier:

    • A pastry blender isn't necessary to cut in the shortening, but it certainly is easier and more efficient with one! If you'd like to add a pastry blender to your kitchen, you can find one here.
    • I like using a bowl scraper to work the dough because it's flexible shape makes the job much easier, and keeps your hands from warming the dough as it comes together. They're easy to store and easy on the wallet! If you'd like to buy one for yourself, you can find one here.
    Gingerbread Pumpkin Pie

    You Can Make your Own Pumpkin Purée!

    The filling of this Gingerbread Pumpkin Pie is traditional, with pumpkin, spices, and juuuust enough sweetness from the sweetened condensed milk. It is so, so easy to grab a can of pumpkin purée off the shelf at the grocery store, but making your own isn't much harder! And, as with most things, what you make in your kitchen will be fresher and more delicious than what you find at the grocery store!

    If you're interested in making your own pumpkin purée, here's what you need to do:

    • Get yourself a pie pumpkin (also called a sugar pumpkin) from the farmer's market or grocery store. Pie pumpkins aren't as stringy, contain less water, and are slightly sweeter than regular carving pumpkins, so that's definitely what you want to go with!
    • Preheat oven to 350 F. Cut the pumpkin in half and scrape out the seeds and pulp from the center. (Keep the seeds for roasting later!) Place pumpkin halves cut-side down on a baking sheet. I lined mine with a silpat for easier cleanup later.
    • Roast the pumpkin for 45-60 minutes, depending on the size of your pumpkin. The pumpkin will be tender enough to be pierced with a fork, and the skin will be golden and starting to pull away from the flesh.
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    • After allowing the pumpkin to cool enough that you can handle it, remove the skins. You can just mash the pumpkin with a potato masher, but I like to use my food processor for a smoother purée. If it seems dry, you can add a tablespoon or two of water.
    • You can use the purée immediately, or store in the refrigerator for up to four days. The purée can also be frozen up to a year, though it's best if used within 3 months. Once thawed, some liquid may form on the top; just stir it back in, as you need that moisture for baking!
    • Tip: For reference, for use in recipes and for storage, a 15 oz. can of pumpkin contains just a bit under 2 cups of purée.
    Gingerbread Pumpkin Pie

    How to Keep your Pumpkin Pie from Cracking

    You plan, and you prep, and you work, and you make a glorious pumpkin pie...only to have a giant crack in the top after it's baked! The worst!

    Now, whipped cream is a wonderful (and beautiful, and delicious) way to mask any imperfections in the top of your pie. That said, there are ways to ensure it doesn't happen in the first place!

    To help keep your pumpkin pie from cracking:

    • Make sure your oven is appropriately preheated. This means that you should wait at least 20 minutes after the oven says that it's preheated before baking your pie! If you haven't checked your oven temperature for accuracy, an oven thermometer is a great investment in making sure your oven is at the appropriate temperature!
    • Bake your pie near the bottom of the oven. This will help your crust to brown without overcooking your filling.
    • Take the pie out of the oven before it's fully set. You want the center to jiggle a little, as the pie will still cook a bit after it's out of the oven.
    • Let the pie cool slowly. Once the pie is done (with just a little wiggle to the center), I let the pie rest on the oven door to come slowly to room temperature. The residual heat of the oven will keep your pie warm for awhile without baking it further, and this slow cooling helps ensure a beautiful pie
    Gingerbread Pumpkin Pie

    Making Spiced Whipped Cream

    Vanilla bean paste is one of my favorite ingredients ever, so of course I had to add some to the whipped cream! The flavor and those little black flecks it leaves make me sooo happy. If you'd prefer, you can use an equal measure of vanilla extract instead.

    I added the same spices to the whipped cream to reinforce the same flavors that are in the pumpkin filling and the gingerbread crust. Sooo yummy!

    Gingerbread Pumpkin Pie

    I think this is the yummiest, coziest pumpkin pie that you'll ever taste! I really love the little added touches of spice that make this pie a total eye-rolling flavor bomb. It's totally appropriate for Thanksgiving or Christmas--so make it for both! 😉

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    Gingerbread Pumpkin Pie

    Amee
    This Gingerbread Pumpkin Pie has a classic pumpkin pie filling inside a gingerbread crust! Topped with spiced whipped cream, this pie would be perfect for all your holiday festivities!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 55 mins
    Chill Time 20 mins
    Course Dessert
    Cuisine Pies
    Servings 10 slices
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Gingerbread Crust:

    • 1 ½ cup flour
    • 3 tablespoon brown sugar
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • pinch cloves
    • ½ cup vegetable shortening, diced
    • 2 tablespoon molasses (unsulphured)
    • 3 tablespoon milk, at room temperature

    Pumpkin Filling:

    • 15 oz pumpkin purée (see note)
    • 14 oz sweetened condensed milk
    • 2 eggs, lightly beaten
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt

    Whipped Cream:

    • 1 cup heavy (whipping) cream
    • 2 tablespoon powdered sugar
    • 1 teaspoon vanilla bean paste (see note)
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • pinch ground cloves

    Instructions
     

    For Crust:

    • In a large bowl, combine flour, sugar, and spices. Add diced shortening and cut into flour mixture with a fork or pastry blender (see note) until pieces of shortening are pea-sized and smaller.
    • Add molasses and milk to mixture, and stir or use bowl scraper (see note) to combine. If mixture seems dry, add milk by the tablespoonful until the dough comes together.
    • Form dough into a disc, wrap, and chill 20 minutes.
    • After the dough  has chilled, roll the dough out large enough to line a 9" pie pan. Place the crust in the pan, taking care not to stretch the dough (as this may cause it to shrink while baking). Place the crust in the refrigerator until filling is ready.

    For Filling:

    • Preheat oven to 425° F. Combine all filling ingredients in a large bowl and whisk until smooth.
    • Pour filling into prepared crust. Place pie pan on a baking sheet and bake 15 minutes.
    • Reduce heat to 350° F and bake an additional 35-40 minutes, or until filling is nearly set (only jiggles in the center). Place pie on a wire rack and allow to come to cool completely (see notes on keeping your pie from cracking).

    For Whipped Cream:

    • Place all whipped cream ingredients in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Scrape down the sides of the bowl to incorporate the spices, if necessary. Whip until the cream thickens and forms peaks.
    • You can pipe or dollop the whipped cream on top of the entire pie, or serve the whipped cream on the side. Store in the refrigerator.
      Enjoy!

    Notes

    Note on pastry blender: A pastry blender isn't necessary to cut in the shortening, but it certainly is easier and more efficient with one. If you'd like to add a pastry blender to your kitchen, you can find one here.
    Note on bowl scraper: I like a bowl scraper to work the dough because it's flexible shape makes the job much easier, and keeps your hands warming the dough as it comes together. They're easy to store and easy on the wallet! If you'd like to buy one for yourself, you can find one here.
    Note on pumpkin purée: Details in the blog post on how to make your own if you're interested! It's easier than you think!
    Notes on keeping your pie from cracking: There are ways to ensure that your pumpkin pie doesn't crack! More details in the blog post on how to ensure your pumpkin pie is gorgeous!
    Note on vanilla bean paste: Vanilla bean paste is one of my favorite ingredients ever, so of course I had to add some to the whipped cream! The flavor and those little black flecks it leaves make me sooo happy. If you'd like to get some for yourself, you can find some here.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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    Reader Interactions

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    1. Mary K

      November 18, 2022 at 11:15 am

      5 stars
      The gingerbread crust is such a subtle change, but it's so yummy! It was the hit of my Friendsgiving!

      Reply
      • Amee

        November 20, 2022 at 11:53 am

        I'm so happy that you enjoyed the recipe, Mary! Thanks so much for your review!

        Reply

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