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Spiced Pumpkin Pie with Vanilla Bean Ice Cream



  • Serves 8
  • Cooks in 70 mins (20m prep + 50m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Pumpkin pie a ls mode

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F.
  2. 2.In a medium bowl, combine the graham cracker crumbs, ginger snap cookie crumbs, and melted butter. Mix well and press into the bottom and up the sides of a 9-inch pie dish.
  3. 3.In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract until well combined.
  4. 4.Pour the pumpkin mixture into the prepared crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
  5. 5.Let the pie cool completely before slicing and serving with a scoop of vanilla bean ice cream.

lightbulb_outline Tips

  • chevron_rightFor a fun twist, try using gingersnap cookies instead of graham crackers for the crust.
  • chevron_rightMake sure to let the pie cool completely before slicing to ensure a clean cut.
  • chevron_rightTop with whipped cream for an extra indulgent treat!