Description
A deliciously spicy and creamy Pumpkin Pie with a crunchy Gingersnap Crust, topped with a fluffy homemade marshmallow meringue. This pie combines warm autumn spices, brown butter richness, and a sweet, toasted meringue for the perfect holiday dessert.
Ingredients
Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter (melted)
- pinch salt
- 4 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Pie Filling
- 4 tablespoons unsalted butter
- 3 large eggs (room temperature)
- ½ cup light brown sugar
- ½ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- pinch ground black pepper
- 1 teaspoon kosher salt
- 1 cup heavy cream
- ⅓ cup sour cream
Marshmallow Topping
- 2 large egg whites (room temperature)
- 7 tablespoons granulated sugar
- ¼ teaspoon cream of tartar
- pinch kosher salt
- ½ teaspoon vanilla extract
Instructions
- Make Gingersnap Crust: Preheat your oven to 350℉ (175℃). Pulse the gingersnap cookies in a food processor until finely crumbed. In a bowl, mix the crumbs with melted butter, pinch of salt, light brown sugar, ground ginger, and ground cinnamon until evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie dish with the bottom of a measuring cup, creating a rounded edge using a small spoon.
- Bake Crust: Place the crust in the oven and bake for 8-9 minutes. Remove and let it cool slightly.
- Brown the Butter: In a small saucepan over medium-low heat on the stove, melt the butter, stirring continuously. The butter will foam and sputter, and white milk solids will appear and then turn golden brown with a nutty aroma. Immediately remove from heat and pour the brown butter into a bowl, scraping out the brown bits. Let it cool.
- Prepare Pie Filling: Keep the oven at 350℉ (175℃) with a rack in the center. In a large bowl, whisk together eggs, light brown sugar, white sugar, and vanilla extract. Add pumpkin puree, cinnamon, ginger, nutmeg, cloves, black pepper, and kosher salt, whisk well. Stir in sour cream and heavy cream, then mix in the cooled brown butter.
- Assemble and Bake Pie: Pour the filling into the prepared crust. Tap gently on the counter to release air bubbles. Bake for about 25-30 minutes; if edges brown too quickly, cover them with aluminum foil. Continue baking for about 45 minutes, checking for a set but slightly puffed filling. The total bake time is usually 45-55 minutes. When done, open the oven door slightly using a wooden spoon to crack it open, and allow pie to cool slowly to prevent cracking.
- Chill Pie: Once completely cool, transfer the pie to the fridge and chill for at least 2 hours before serving.
- Make Marshmallow Topping: In a heatproof bowl, combine egg whites, granulated sugar, cream of tartar, and a pinch of kosher salt. Set this bowl over a saucepan of simmering water (double boiler), ensuring the bowl bottom doesn’t touch the water. Whisk constantly until sugar dissolves and mixture is warm and frothy (test by rubbing mixture between fingers to ensure no graininess).
- Whip Meringue: Remove bowl from heat and transfer to a stand mixer fitted with a whisk attachment or use a handheld mixer. Add vanilla extract and beat on high speed for about 5 minutes until stiff, glossy peaks form.
- Top and Toast: Frost the chilled pumpkin pie evenly with the marshmallow meringue. Use a kitchen blowtorch to toast the meringue topping until golden and slightly browned for a beautiful finish.
Notes
- Use room temperature eggs to achieve a smooth filling and stable meringue.
- Press the crust into the dish firmly to ensure it holds together after baking.
- If your oven heats unevenly, rotate the pie halfway through baking for even cooking.
- Chilling the pie helps it set perfectly and makes slicing easier.
- Be careful dispensing the meringue over the hot pie to avoid melting it before toasting.
- If you don’t have a kitchen torch, you can briefly broil in the oven watching carefully to prevent burning.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
