gingersnap pumpkin pie with bourbon whipped cream11/26/12


I have a tiny family: my parents, one sister, two grandparents, a handful of aunts and uncles and one first cousin. One. Consequently, our holidays are incredibly low-key. No spreadsheets, no planning weeks in advance, no last-minute disasters. My mom usually throws Thanksgiving dinner together day-of and it’s always perfect.

There aren’t a lot of duties to go around, so I try to really perfect the one dish I’m in charge of — this year, pumpkin pie. There are a thousand recipes for it and too often it turns out very meh. This is not a quick-and-easy pie but I promise you, this is a pie worth making. Homemade gingersnap cookies turn into a homemade pie crust, filled with a not-too-sweet pumpkin filling and topped with a thick bourbon whipped cream. (Homemade whipped cream is my favorite food.)


Gingersnap Pumpkin Pie with Bourbon Whipped Cream
Inspired by Joy the Baker and Mark Bittman.

Gingersnap Crust
1 1/2 cups crumbled gingersnap cookies
4 tablespoons butter

Pumpkin Filling
1 1/2 cups pumpkin
1 1/4 cups milk or cream
1/3 cup sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch salt

Bourbon Whipped Cream
1 cup heavy whipping cream
2 tablespoons maple syrup
1 tablespoon bourbon

First, make gingersnap cookies. I prefer Deb's recipe.

Once the gingersnaps are completely cooled, mix gingersnap crumbs with butter using a food processor. If all the crumbs aren't coated in butter, use more as needed. Assemble the crust in a shallow 8-inch tart pan. Bake for 8-10 minutes at 350 degrees. Let cool completely.

Combine pumpkin, milk, sugar, eggs, and spices for the filling. Pour into cooled crust and bake for another 35-40 minutes.

For the whipped cream, it's best to use an electric mixer. Mix heavy whipping cream, maple syrup, and bourbon on high for at least 5 minutes, until whipped cream is thick. Serve and enjoy. Finish for breakfast the next day.

Leave a Comment


  1. looks and sounds wonderful.

  2. This is such a good idea. Thanks for sharing. I like the ‘Finish for breakfast the next day’ part of the recipe.

  3. That looks ridiculous/amazing/perfect. yum.

  4. mmm… bourbon whipped cream sounds like a DELICIOUS addition to the pie!

  5. My hubs made a pecan pie for TG and he served it with a fantastic bourbon ice cream. Since that day I have became obsessed with all things bourbon (in food). I´m def saving your pumpkin pie with bourbon whipped cream. oh yes.

  6. Olivia, a post I understand perfectly. A small family I have myself, I love spending more [fuss free] time with each of them. And, I hit on the *perfect* pumpkin pie recipe this year, too, after a melange of nearly four different recipes – it is, ironically, very similar to yours :)

  7. Looks so good! I’m glad you posted this recipe. I look forward to more recipes from you!

  8. Why do we need men? a pie like this would make me happy for the rest of my life! ;)

  9. love that you add bourbon to the cream. most Hungarian recipes include rum. it adds such a nice subtle flavour.

  10. You had me at Bourbon Whipped Cream. Sounds fantastic! Thanks for sharing.

  11. This is beautiful! You are so right, all too often it turns out ‘meh’… as mine did this year! :( I even took the time to make it from an actual pumpkin and it was just okay. (not that the husband didn’t eat the entire thing anyway) but… ha! Would love to try this recipe and especially the whip cream… mmm bourbon.

  12. Yum :) I’m going to make the whipped cream (alas, I don’t have an oven!) and put it on everything.

  13. that looks beautiful, and absolutely delicious. thanks for sharing! xo

  14. love it:)
    my family is tiny too:)

  15. homemade whipped cream is the only way to go. i’ll have to try this version with my chocolate pecan pie!

  16. You make this sound so easy, I am tempted to try my hand at this. Also happy belated thanksgiving.