clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie with Ginger Snap Crust and Sorghum Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Erin Browne (altered from Alton Brown)
  • Total Time: 1 hour 30 mins
  • Yield: 10 1x


  • CRUST:
  • 11 ounces of ginger snaps, crushed
  • 1 TBS dark brown sugar
  • 1 tsp ground ginger
  • 3 TBS + 1 tsp unsalted butter, melted
  • 1 can pumpkin puree
  • 1 cup half and half
  • 1/2 tsp grated nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup heavy whipping cream
  • 2 TBS 100% sorghum (or molasses)


  2. Preheat oven to 350F
  3. Make sure ginger snaps are thoroughly crushed and that there are no large chunks. Combine crumbs with sugar, ginger, and melted butter, and incorporate using your hands.
  4. Press into a 9 inch pie pan using the pads of your fingers to ensure that it is firmly packed. Be sure the center of the pan gets a good thick coating of crust to prevent it from becoming soggy.
  5. Bake crust for 10 to 12 minutes, and then remove from the oven and set aside to cool for an additional 10 minutes.
  7. In a saucepan, bring the pumpkin puree to a simmer over medium heat, stirring occasionally, until slightly thickened.
  8. Add the half and half, nutmeg, cinnamon, and salt, and stir to combine. Return the mixture to a simmer and then remove from the heat and allow it to cool for 10 minutes.
  9. In another bowl, mix together brown sugar, eggs, and extra yolk. Pour in the pumpkin mixture and mix to combine.
  10. Pour filling into pie pan until there is a small lip of crust still visible (you will have a bit of extra filling left in the bowl).
  11. Bake 45 to 50 minutes or until the crust is dark, sides of the pie are set, and the middle is just slightly jiggly.
  12. Allow pie to cool on a rack for 3 hours, and then chill in refrigerator for several hours (pie is best the next day)
  14. Whip heavy cream with hand mixer or stand mixter fitted with whisk attachment until cream is foamy.
  15. Add 2 TBS of 100% sorghum or molasses and whip on high speed until creamy peaks form.
  16. Serve pie with a dollop of whipped cream and garnish with ginger snap if desired. Store leftovers covered in the refrigerator.
  • Prep Time: 15 mins
  • Cook Time: 75 mins
Recipe Card powered byTasty Recipes