Maple Ginger Pumpkin Pie


  • 2 cups (approximately 37 cookies) crushed gingersnaps
  • ⅓ cup sugar
  • ¼ tsp. ground ginger
  • ¼ tsp. salt
  • 6 Tbsp. melted butter
  • 2 eggs
  • ¾ cup brown sugar
  • ⅔ cup heavy cream
  • 1 tsp. vanilla
  • 2 Tbsp. maple syrup
  • 1 tsp. fresh grated ginger root
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. salt
  • 15 oz, canned pumpkin


In a large bowl combine gingersnaps, sugar, ginger and salt. Add the melted butter and stir to combine. Press gingersnap mixture into a 9 inch springform pan. Bake at 325 degrees for 10 minutes. Remove from oven and cool completely. 

In another bowl beat eggs and sugar. Add heavy cream, vanilla, maple syrup, ginger root, ground ginger, cinnamon, nutmeg and salt. Mix to combine, and then stir in pumpkin. Pour pie mixture into the cooled crust. Bake at 350 degrees for one hour or until the custard is set and the edges are firm. Remove from oven and cool for about an hour. Serve with whipped cream and enjoy.


A fun spin on a classic pie from chef Terrie Kohl. 

Maple Ginger Pumpkin Pie

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