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Frozen Gingersnap Pumpkin Pie

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Ingredients

Warning0 allergens identified

Frozen Gingersnap Pumpkin Pie

11 ounces gingersnap cookies(like Nabisco, 11 oz is 40 cookies)

6 tablespoons salted butter(melted, for topping)

salted butter(softened, for pan)

all purpose flour

1 pt heavy whipping cream

½ cup dark brown sugar(packed)

¾ tsp pumpkin pie spice

1 dash salt

¾ cup canned pumpkin(unsweetened)

caramel sauce

Set aside four whole gingersnaps for garnish. Process the remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in the melted butter until evenly combined. Pulse the reserved gingersnaps in food processor to crush, then set aside in a small covered container for serving.

Generously butter a 9-inch pie pan. Dust with flour, shaking out any excess. Pour the crumb mixture into the pie pan and press along the bottom and sides to form an even crust.

Bake the crust on middle rack of oven until it begins to get a shade darker, about 10 minutes. The crust will look sunken, but will get its shape back as it cools.

Check to see that crust is done. Remove from oven or add time as needed.

Transfer the crust to a cooling rack and let cool completely, about 35 minutes.

Combine one quarter of the heavy cream, brown sugar, and spice in a small covered container. Refrigerate for up to one week (you'll use it for the topping). Place the remaining cream, brown sugar, spices, and the salt in a stand mixer bowl. Whip on medium-high speed until stiff peaks form when whisk is lifted, 2-3 minutes.

Place the pumpkin in a small bowl and stir in a few spoonfuls of the whipped cream mixture. Gently fold the mixture back into the remaining whipped cream until no streaks remain.

Pour the filling into the cooled crust and spread into an even layer. Freeze until firm, at least 4 hours or overnight. Once the pie is fully frozen, wrap in foil. The pie can be frozen for up to two weeks.

Uncover the pie and let stand at room temperature for 20 minutes. Pour the reserved whipped cream mixture into a stand mixer bowl. Whip on medium speed until thick. Transfer to a serving bowl.

Cut the pie into slices using a sharp knife. If needed, use a table knife to be sure you've cut all the way through the crust. Serve the pie with the whipped cream, caramel sauce, and the reserved crushed cookies to sprinkle on top.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Crush Gingersnaps Strategically 🍪
Pulse gingersnap cookies into varied sizes (some fine crumbs, some small chunks) to create textural contrast in the crust and throughout the pie rather than a uniform powder.
Toast Your Crust Base 🔆
Lightly toast the gingersnap-butter crust mixture in the oven at 350°F for 5-7 minutes before adding the filling to eliminate excess moisture and enhance the cookie flavor.
Whip Cream at the Right Moment ❄️
Whip heavy cream to soft peaks just before final assembly (not hours ahead) to maintain airiness and prevent deflation during the freezing process.
Layer for Better Flavor Distribution 🎨
Alternate thin layers of pumpkin mixture with gingersnap crumbs and caramel sauce rather than mixing all ingredients together to ensure every bite has distinct flavor pockets.
Optimal Thawing Temperature 🌡️
Thaw in the refrigerator for 10-15 minutes (not at room temperature) before serving to achieve creamy, sliceable consistency without melting the structured layers.