Pumpkin Pie with Browned Butter Gingersnap Crust


This pumpkin pie is creamy, perfectly sweetened with maple syrup, and studded with perfect punches of ginger and cloves and warm cinnamon. What truly sets it apart though is the crust, which can be made gluten free or Paleo with ginger snaps, toasty pecans, and browned butter.

I couldn’t leave y’all hanging without good pie recipe for Thanksgiving! It is tough to decide what the best part of the Thanksgiving meal is, but one of my favorite parts is getting to wake up and eat pie for breakfast with my coffee the next morning. In fact, the day after Thanksgiving is almost as sacred to me as Thanksgiving itself. Something about getting to hang out in your yoga pants all day, eating pie for breakfast and leftovers for lunch, and just getting in some good lazy movie watching after spending days cooking and preparing is just so satisfying.


Truth be told, I’ve had a tough time making pies this year. First, I made a pecan pie. Last year I made the most amazing maple bourbon pecan pie and was eager to re-create it, but the consistency didn’t turn out. Then, I made my first version of this pumpkin pie for a potluck but the crust got all burned, and it looked terrible. As I went to throw it away though, I realized it tasted AMAZING and I had to make it again. I realize it isn’t the prettiest pie in the world, but it makes up in flavor what it lacks in looks.

For the crust you can either use homemade Paleo or gluten free gingersnaps (I used these for a Paleo crust, and bought these for the second, gluten free crust). You can also skip the step of adding the browned butter if you want to, but it really takes the flavor to the next dimension!

I hope you all have a wonderful Thanksgiving, and that you enjoy these recipes!


Pumpkin Pie with Browned Butter Gingersnap Crust


    For the Crust
  • 1 Cup Pecans
  • 1 Cup Gingersnap Crumbs
  • 2 Tbs Coconut Palm Sugar
  • Pinch Sea Salt
  • 1/2 tsp Cinnamon
  • 5 Tbs Butter
    For the Pumpkin Pie
  • 1.5 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1/4 tsp nutmeg
  • 1 15 ounce Can Pumpkin
  • 3/4 Cup Coconut Milk
  • 1 tsp Vanilla
  • 1/2 Cup Pure Maple Syrup
  • 3 Eggs
    For the Vanilla Maple Whipped Cream
  • 1 Can Refrigerated Coconut Milk (preferably Thai Kitchen brand)
  • 1/2 Tbs Vanilla
  • 2 Tbs Pure Maple Syrup


    For the Crust
  1. Preheat the oven to 325 degrees
  2. Pulse pecans and gingersnaps in food processor until they form fine crumbs
  3. Add crumb mixture, salt, sugar, and cinnamon to a small bowl
  4. Over medium heat, warm the butter, stirring occasionally. It will melt, then begin to foam, and then it will turn brown. Once it is brown and smells toasty, remove it from heat.
  5. Combine the butter with the rest of the pie ingredients, then press into pie pan.
  6. Bake in oven for 7 minutes.
    For the Pie
  1. Once pie crust is removed from the oven, increase the heat to 350 degrees.
  2. Combine all spices in a medium bowl with a whisk.
  3. Next add in pumpkin, coconut milk, vanilla, maple syrup, and eggs. Beat with electric mixer until well-combined or mix well with a whisk by hand.
  4. Bake in the oven, uncovered, for 15 minutes. Bake for an additional 30-40 minutes, with aluminum foil on top to make sure the crust doesn't burn. The pie will be done when it is set in the middle, doesn't jiggle, and is slightly browned on top.
    For the Whipped Cream
  1. Scoop the solids off the top of the can of refrigerated coconut milk, and combine with maple syrup and vanilla. Beat with a hand mixture until it reaches whipped cream consistency and refrigerate until time to use.

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