The Best Pumpkin Pie Ever

A recipe for holiday pie from The Conscious Shopper

A few weeks ago I shared my failed attempt at experimenting in the kitchen by making an apple pie with a cookie crust. That pie was inspired by the absolute best pumpkin pie ever. I made it for Thanksgiving, and my mom told my brother, who arrived a day later, "You've got to try the pie! I don't even like pumpkin pie, but this is so good."

I don't know if it's the cookie crust, the real pumpkin, or the cream instead of evaporated milk, but this is seriously the best pumpkin pie I've ever had, and you need to try it.

Pumpkin Gingersnap Pie
modified slightly from O Magazine

Step One: Start with fresh pumpkin.

It's kind of late in the year now to find pie pumpkins, so hopefully you stocked up your freezer back in October. Using a fresh pumpkin is very easy - you can process it in the oven using the method Kellie describes here, or you can cook it in the microwave in a shallow dish with a little water for about 20 minutes or so.

If you don't have fresh pumpkin, canned will do, or you can substitute most types of squash or sweet potatoes for the pumpkin in a pumpkin pie. In fact, most canned pumpkin is not pumpkin at all - it's squash.


Step Two: Gather your ingredients for the crust.

• 2 cups gingersnap cookie crumbs
• 1/2 cup finely chopped walnuts
• 1/8 tsp. salt
• 5 Tbsp. melted butter

Combine cookie crumbs, walnuts, salt, and melted butter. Press into the bottoms and sides of a 9-inch deep dish pie pan. Bake for 10 minutes at 325 degrees. Let cool completely.


Step Three: Gather your ingredients for the filling.

• 2 cups pumpkin
• 1 cup granulated sugar
• 1 Tbsp. molasses
• 2 Tbsp. honey
• 1 1/4 tsp. ginger
• 1 tsp. cinnamon
• 1/8 tsp. cloves
• 1 1/4 cups heavy cream
• 1/3 cups whole milk
• 3 eggs

Whisk together all of the ingredients. Pour filling into piecrust.

Step Four: Bake pie in 325 degree oven for 60 to 75 minutes. Cover edges of pie with foil during last 15 minutes of baking.

Top with whipped cream or ice cream.

(The original recipe adds a cranberry glaze, which I didn't do. If anyone tries this pie with the glaze, let me know how it turns out!)