Deep Dish Pumpkin Pie

Fall Recipes

Nov 23

Written By

R.I.P to boring pumpkin pie

Difficulty: Medium | Time: 45min (active), 4.5 hours (total) | Yields: 1 8” pie

Last Thanksgiving I wanted to make a pumpkin pie, but I was determined to make it spectacular. There are so many boring pumpkin pie recipes out there and I wanted to do something bigger and bolder… Cue: Deep Dish Pumpkin Pie. After researching several recipes, I came up with this bad boy of a pie. It’s thick, silky smooth, and spice-y. My family was very impressed and was adamant that I make it again this year ;) I think you should give it a try, too!

Ingredients:

For the crust:

3 cups crushed gingersnap cookies (*1)
2/3 cups brown sugar
3/4 cups tablespoons melted butter

For the filling:

2 15 ounce cans pumpkin puree
2 large eggs + 6 egg yolks
2 14 ounce cans sweetened condensed milk
2 tsp ground cinnamon
1/2tsp ground cloves
1/2tsp ground nutmeg
1/2tsp ground ginger
1/4tsp white pepper
1 tsp salt

Directions:

Make the crust:

Preheat the oven to 350 degree F and prepare an 8” springform tin. Cover the outside of the spring form tin to catch any potential leakage when we pour in the filling later on.
Crush your gingersnap cookies in a food processor.
Mix together the cookie crumbs, brown sugar and melted butter until evenly combined.
Press the crust mixture into the bottom and up the sides of the pan using your fingers or a mason jar.
Bake the crust for 8-10minutes.

Make the filling:

While the crust is baking, make the filling. Pro tip: heat your pumpkin puree in a saucepan for 2-3 minutes on medium high heat to make it ultra smooth and cook out any of that metallic flavor it can take on from the can (optional).
In a medium bowl, beat together the pumpkin puree and the eggs/yolks one at a time until fully incorporated.
Add in the sweetened condensed milk and mix until smooth.
Mix in the spices.
Pour all the filling into the baked crust. Pro tip: Instead of taking the baked crust out of the oven, leave it on the oven rack and pull out the rack. Then pour the filling into the crust and simply push the rack back into the oven. This is a lot easier than having to carry it over to the oven without spilling.
Bake the pie for about 1.5-2 hours. It takes me about 1.5 hours but all ovens are different. You’ll know its done when there is an ever-so-slight jiggle to it. If you notice the top getting too done, feel free to put some tin foil over the top to prevent from further doneness.
Remove the pie from the oven and let it cool completely to room temperature, then chill it in the fridge. About 2 hours for cooling and about another hour for chilling in the fridge. (*2)
Once the cake has cooled and chilled, remove the spring form pan and garnish to your liking! I used whipped cream.

Notes:

*If you don’t like gingersnaps, feel free to use graham crackers, vanilla wafers, or any cookie of your choice.
*I’d recommend making this a day or two before serving it and leaving it covered in the fridge so it has a longer time to chill.

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