Festive Christmas Pie Recipe: Gingerbread Pumpkin Pie

The holiday season is the perfect time to experiment with flavors and create delicious treats that warm the heart. One such delightful combination is the Gingerbread Pumpkin Pie. This recipe brings together the rich, spiced flavors of gingerbread with the classic, creamy texture of pumpkin pie, making it an irresistible holiday dessert.

Ingredients:

For the Gingerbread Crust:

• 1 1/2 cups gingerbread cookie crumbs (about 20 cookies)

• 1/4 cup unsalted butter, melted

• 2 tablespoons granulated sugar

For the Pumpkin Filling:

• 1 (15-ounce) can pumpkin puree

• 1 cup heavy cream

• 2/3 cup packed brown sugar

• 2 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Crust: In a medium bowl, mix the gingerbread cookie crumbs, melted butter, and granulated sugar until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for about 8-10 minutes, or until set. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Mix until smooth and well combined.

4. Fill the Crust: Pour the pumpkin filling into the pre-baked crust. Smooth the top with a spatula.

5. Bake the Pie: Bake the pie in the preheated oven for about 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.

6. Cool and Serve: Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to allow the flavors to meld and the filling to firm up.

7. Garnish and Enjoy: Before serving, garnish with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for an extra festive touch.

Tips:

• Make Ahead: This pie can be made a day ahead and stored in the refrigerator. This allows the flavors to develop even more.

• Gingerbread Crust Alternative: If you can't find gingerbread cookies, you can use gingersnap cookies or even a standard graham cracker crust with added spices.

This Gingerbread Pumpkin Pie is sure to become a holiday favorite, combining the best of both flavors in a single, delightful dessert. Happy baking and happy holidays!