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!
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.