Q1: Why do you add a banana to the pumpkin pie filling?

The mashed banana is a brilliant secret ingredient! It does three wonderful things for the filling: it adds a subtle, fruity natural sweetness (which means you don't need as much sugar), it contributes to an incredibly smooth and creamy texture , and its flavor is a surprisingly delicious and complex pairing with the warm pumpkin spices.

Q2: What is candied ginger, and where can I find it?

Candied ginger (also known as crystallized ginger) is fresh ginger root that has been cooked in a sugar syrup until it is soft, and then it is typically rolled in sugar. It has a wonderful, chewy texture and a beautiful flavor that is both sweet and spicy. You can find it in the baking aisle or the spice aisle of most major grocery stores.

Q3: Can I make this pie ahead of time for Thanksgiving?

Yes, this is an absolutely perfect make-ahead dessert! The best method is to bake the pie completely and let it chill in the refrigerator for up to 2 days in advance . You can also make the ginger whipped cream a day in advance and keep it in an airtight container in the fridge. Then, on the day of your feast, all you have to do is the fun decorating part!

Q4: Do I have to use a springform pan for this recipe?

A springform pan, which has removable sides, is highly recommended as it is the absolute easiest way to cleanly release and present a delicate pie like this one. If you don't have one, you can make this in a standard, 9-inch deep-dish pie plate . You will just need to serve it by slicing and scooping it directly from the pan.

Q5: My whipped cream is runny and won't form stiff peaks. What did I do wrong?

Runny whipped cream is almost always caused by the cream not being cold enough . For the best, most stable, and fluffiest whipped cream, it is crucial that your heavy cream is very cold , straight from the back of your refrigerator. It is also a great professional trick to chill your mixing bowl and the whisk attachment from your electric mixer in the freezer for about 15 minutes before you begin.

The Best Creamy Ginger Snap Pumpkin Pie

The Best Creamy Ginger Snap Pumpkin Pie with Ginger Cream

A creative take on a classic pumpkin pie, this recipe features a unique crust made from a blend of spicy gingersnap cookies and traditional graham crackers. The rich filling is a smooth pumpkin custard that includes mashed banana for extra moisture and natural sweetness. After baking and cooling completely, the pie is decorated with a homemade whipped cream infused with minced candied ginger and garnished with whole gingersnap cookies.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 4 hours 30 minutes (includes cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crumb Crust:
5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
For the Filling:
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
For the Ginger Whipped Cream:
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

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Instructions

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and wrap the bottom in foil.
Make the Crust: In a food processor, pulse 8 of the gingersnap cookies and all of the graham crackers with the sugar and salt until crumbly. Drizzle in the melted butter and pulse until the mixture resembles wet sand.
Press the crumb mixture into the base and halfway up the sides of the prepared pan. Bake for 10 minutes, then let it cool completely.
Make the Filling: In a large bowl, stir together the pumpkin puree, dark brown sugar, cinnamon, eggs, mashed banana, egg white, and evaporated milk until well combined.
Pour the filling into the baked and cooled crumb crust. Bake for about 50 minutes, until the filling is set.
Let the pie cool completely on a wire rack.
Make the Topping and Decorate: Using a hand mixer, whip the heavy cream with the sugar until soft peaks form. Fold in the minced candied ginger.
Run a thin knife around the edge of the cooled pie to release it from the pan.
Load the ginger whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie.
Decorate with the 8 remaining whole gingersnap cookies and serve.

Notes

Cook’s Note: The recipe advises using a piping bag with a large star tip so the minced ginger bits in the whipped cream don’t clog the tip.
The crust is made with a combination of gingersnaps and graham crackers for a unique flavor and texture.
It is important to let the crust and the final pie cool completely at each stage for the best results.
Mashed banana is a secret ingredient in the filling that adds natural sweetness and moisture.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 500-600
Sugar: 45-55 g
Sodium: 350-450 mg
Fat: 28-35 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 3-5 g
Protein: 8-10 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/ginger-snap-pumpkin-pie/