Pumpkin Cream Pie

Quick creamy pumpkin pie with lots of ginger spice

Yield: 8 servings ( Serving Size: 1 Slice )
Community Recipe from


  • Crust
  • 8 ounce(s) Gingersnaps
  • 2 tablespoon(s) granulated sugar
  • 1/2 teaspoon(s) Ground ginger
  • 1 pinch(s) Table salt
  • 4 tablespoon(s) butter melted
  • 1 can(s) Pumpkin puree 15 oz
  • Filling
  • 1 cup(s) sour cream
  • 1 cup(s) granulated sugar
  • 1 teaspoon(s) ground ginger
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground allspice
  • 3 eggs beaten
  • 1 teaspoon(s) vanilla
  • Topping
  • 1 1/2 cup(s) heavy cream
  • 3/4 cup(s) powdered sugar
  • 1/2 cup(s) sour cream
  • Crystallized Ginger


  1. Preheat oven to 350.

  2. For the crust, process gingersnaps, 2 Tbsp sugarn, 1/2 tsp. ginger and salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9 inch pie dish and bake 10 min.

  3. For the filling, whisk together pumpkin puree, 1 cup sour cream, 1 cup granulated sugar, cinnamon, 1 tsp ginger, nutmeg and allspice until smooth.

  4. Whisk in eggs and vanilla. Pouor filling into prepared crust and bake until set 45-50 minutes. transfer pie to a rack, Let cool completely.

  5. For the creamy topping, beat heavy cream and powered sugar to stiff peaks. Add 1/2 cup sour cream and beat until mixed. Top pie with shipped cream and garnish with crystallized ginger.

November 2012

This recipe is a personal recipe added by tktgurl and has not been tested or endorsed by MyRecipes.

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