Gingersnap Pumpkin Pie with Salted Carmel Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hr 10 min - 1 hr 15 min
- Yield: 8 servings 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
For the crust:
1 1/2 cups gingersnap cookies, finely crushed
1/4 cup unsalted butter, melted
2 tbsp brown sugar
For the filling:
1 can (15 oz) pumpkin puree
3/4 cup brown sugar
2 large eggs
1/2 cup heavy cream
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tbs vanilla
2 tbsp salted caramel sauce (store-bought or homemade)
Optional: candied pecans or a drizzle of extra caramel
Instructions
1. Make the crust
Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan or spray with nonstick spray.
Mix crushed gingersnap cookies, melted butter, and brown sugar in a bowl until it holds together when pressed.
Press the mixture evenly into a 9-inch pie pan (bottom and sides).
Bake for 8–10 minutes, then let it cool slightly.
2. Make the filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, spices, salt, and vanilla until smooth.
Pour the filling into the baked gingersnap crust.
3. Bake the pie
Bake at 350°F (175°C) for 45–50 minutes, or until the center is set but slightly jiggly.
Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours.
4. Make the salted caramel whipped cream
In a chilled bowl, whip heavy cream, vanilla, and powdered sugar until soft peaks form.
Fold in 1–2 tbsp salted caramel sauce.
5. Serve
Pipe or dollop whipped cream on top of the pie.
Drizzle with extra salted caramel and sprinkle with candied pecans if desired.
