Best Gingersnap Pumpkin Pie
A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It’s sure to become a holiday favorite for your family too! Gluten free friendly.
Creamy, dreamy pumpkin pie with a gingersnap crust
Many years ago, my Aunt Jane, then a teenager, was tasked with preparing the grand finale of the family Thanksgiving meal: the pumpkin pie. She followed the classic Libby’s pumpkin pie recipe, the one from the side of the can, but made a small mistake, accidentally substituting sweetened condensed milk for the evaporated milk called for in the recipe.
Well the pie turned out so creamy and indulgent that the mistake stuck. Since then, Thanksgiving dinner is not complete without her pumpkin pie, still made the “wrong way,” each and every year.
This pie began with Jane’s tried-and-true version of Libby’s recipe, but… I fiddled with it a bit. Okay, quite a lot. But it’s now the very best pumpkin pie a girl could ask for.
Our family is very traditionalist when it comes to our fourth Thursday in November feast: classic roasted turkey, oyster dressing, cornbread, sausage and apple dressing, candied yams, creamy mashed potatoes and my Grandma’s (and now Dad’s) out-of-this-world homemade turkey gravy, cranberry sauce and jelly, some sort of green vegetable side dish, and Mom’s famous pumpkin bread… Everyone overeats, but still leaves room for a slice of, you guessed it, pumpkin pie, with big dollops of whipped cream.
While we don’t really deviate much from this annual menu, I think there’s always room for a small amount of tinkering with the recipes themselves.
Why you’ll love this gingersnap pumpkin pie
I knew one thing for sure – the boring, plain old pie crust that accompanies almost every pumpkin pie ever, had to go. First thing. Instead, the pumpkin pie I imagined called for a fabulous, spiced gingersnap cookie crust, the perfect complement to the sweet pumpkin custard filling.
Next, while many pumpkin pie recipes call for evaporated milk or heavy cream, I kept the sweetened condensed milk from my childhood for nostalgia’s sake (but also cut back the sugar a bit), added more spice, fresh ginger, and an extra egg yolk for creaminess.
And finally, cooking the pumpkin purée with the sugar and spices prior to baking – a technique borrowed from Cook’s Illustrated – cooks off some of the natural liquid in the pumpkin, but more importantly, thickens and slightly caramelizes the custard base, deepening and intensifying the flavors of the pie. It’s key to the lusciously smooth texture of the pumpkin filling, so don’t be tempted to skip this step!
Gingersnap Pumpkin Pie Ingredients
This pumpkin pie comes together mostly with traditional ingredients, and a couple you might not expect. Here’s what you’ll need to make it:
- pumpkin: of course! If you’re buying canned pumpkin, be sure to choose pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced. I typically use Libby’s but you can also make your own.
- white and brown sugar: for sweetness and caramel flavor.
- fresh ginger: this is a generously spiced pie, and fresh ginger adds a lovely, fresh and zingy spiciness that is a welcome balance to the sweet pumpkin filling. For a more mild flavor, you can also use half as much ground ginger.
- cinnamon and cloves: cozy, warming spices for that familiar pumpkin pie flavor. You can also substitute premade pumpkin pie spice.
- salt: just a pinch to intensify the other ingredients.
- sweetened condensed milk: provides sweetness and is key to the lusciously smooth and creamy texture of this pie.
- eggs: it wouldn’t be a true custard without eggs, which provide thickening and structure. You’ll need two eggs plus a yolk for added richness.
- vanilla: just a splash of vanilla for complexity and to enhance all the other flavors. Be sure to add the vanilla last, off the heat, for the best flavor.
The pumpkin custard filling combines with a sweet and spicy gingersnap pie crust. It’s a twist on a classic graham cracker crust made with crisp ginger cookies, brown sugar, ginger, cinnamon, and butter that takes this pumpkin pie to a whole new level.
Find all the exact measurements and instructions in the recipe card, below.
How to make the best pumpkin pie
- Prepare the gingersnap crust: I use a food processor for this, because it’s quick and easy, but you can also mix the crumbs by hand. Bake the crust for a few minutes while preparing the pumpkin custard.
- Cook the pumpkin filling: Combine the pumpkin, sugars, and spices and cook the mixture for a few minutes. It will sputter and begin to caramelize, then become smooth and glossy as the milk, eggs, and vanilla extract are whisked in.
- Bake: Pour the filling into the prepared crust. We start at a higher baking temperature, then lower it to fully cook through, ensuring a silky, crack-free filling. Be sure not to overbake!
- Let cool: You’ll need to let your pie cool for 2-3 hours before slicing and serving with big dollops of whipped cream.
I should add, that while I designed the recipe as written below for a 9-inch pie pan, on a whim, I baked these in two shallow, 7-1/2-inch tart pans. I just love those fluted edges. So tart or pie, you decide…
And. This. Pie.
It took no less than eight iterations to get this just right, but oh, was it worth it. My final recipe has all the classic, nostalgic flavors I’ve come to expect from a Thanksgiving pumpkin pie (Jane’s original version). It’s super silky, gingery, indulgently creamy pumpkin pie perfection, and destined to become another family-favorite. Happy baking!!
Gingersnap Pumpkin Pie FAQs
I typically use Mi-Del gingersnap cookies or Trader Joe’s Triple Ginger Snaps. I have not had good luck with Nabisco Ginger Snaps. You’ll want to choose a thin, crispy cookie with lots of spicy ginger flavor to balance the sweetness of the filling.
Sweetened condensed milk will give you the silkiest, creamiest texture. The next best substitution is evaporated milk, followed by heavy cream. I do not recommend using regular milk. For a dairy free filling, use full fat coconut milk.
Don’t over-whisk the eggs. Tap the bottom of the pie pan on the counter to release air bubbles before baking. Be sure not to over bake (see below). The sweetened condensed milk, extra egg yolk, and low baking temperature also help to ensure a crack free filling!
The pie is ready to come out of the oven when the edges are set but the center of the filling still has some jiggle to it. It will continue to cook through residual heat, so it’s important not to over bake.
A bit. I usually make this pie the morning of, and the night before works too. Let the pumpkin pie cool fully then refrigerate until ready to serve.
This pie is very best the day of, but if you have leftovers, they’ll keep in the fridge for 2-3 days before things get a bit sad and soggy.
This pie can easily be made gluten free by using gluten free gingersnaps in the crust. I’ve used Mi-Del gluten free gingersnaps with success. See the recipe notes for more.
Looking for more pumpkin desserts? Try these next:
If you make this gingersnap pumpkin pie, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
The Best Gingersnap Pumpkin Pie
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: 1 9-inch pie or two 8-inch tarts 1x
- Category: Baking, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It’s sure to become a holiday favorite for your family too!
Ingredients
Gingersnap Crust
- 2 – 2-1/2 cups gingersnap cookie crumbs ¹
- 2 Tbsp (26g) light brown sugar, packed
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup (113g or 1 stick) unsalted butter, melted ¹
Pumpkin Custard Filling
- 1 (15 oz) can pure pumpkin puree
- 2/3 cup (132g) granulated sugar
- 2 Tbsp (26g) light brown sugar, packed
- 2 tsp fresh minced ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
Instructions
Gingersnap Crust
- See recipe notes below for gingersnap crust tips and troubleshooting.
- Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
- Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
- Spoon the crumbs into a ungreased 9-inch pie pan,² or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
- Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
Pumpkin Pie Filling
- Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
- Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition.
- Stir in the vanilla. Pour the filling into the pie shell(s).
- Bake for 30 minutes at 350℉, until the edges of the filling are just starting to set.
- Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.
- Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
- Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!
Notes
- ¹ Graham cracker/cookie crusts are a challenge to write recipes for, and I’ve gotten many questions over the years about this. There are a lot of variables – the brand of cookie, how finely you crush/crumble them, how firmly you pack the crumbs into the measuring cup, the density/sugar/moisture contents of your cookies. Even the humidity in your kitchen can come into play. All these different factors demand different amounts of butter to moisten/hold together the crumbs without becoming greasy. This recipe was originally tested with MI-DEL gingersnaps (10oz or about 45-50 cookies), but I’ve used other brands with success. This is the ratio that works for me, but use your best judgment.
- A few tips: the cookies should be crumbled to the point of resembling coarse sand. You don’t want to pulverize them completely into powder. Pulsing in a food processor works well. Don’t worry if there are a few larger bits of cookie here and there. You’ll end up with about 2 to 2-1/2 cups of crumbs.
- Because there are so many different brands of gingersnap cookies, use your judgment when it comes to the butter/crushed cookie ratio. 1/2 cup (1 stick) of melted butter may be more than you need depending on the particular gingersnaps you use. Start by adding about 6 Tbsp of the melted butter to the crumbs. If they aren’t coming together or don’t seem damp enough, add a little more butter. If they seem excessively buttery, add more crumbs, and so on. You want a crumbly, moist crumb that can easily press into the tart pan.
- Bake the crust(s) on top of a rimmed sheet pan to catch any butter drips. This is especially important if you’re using tart pans with removable bottoms. Depending on the cookies you use (and your oven), the crust may take more or less time to pre-bake. Crispier cookies may bake (and potentially burn) faster than softer varieties. If in doubt, err on the side of less time in the oven. The crust will continue to bake when you add the filling. Cover the pie (or just the crust) with aluminum foil if it seems like it is browning too quickly.
- If your gingersnaps are very sweet, you can reduce or omit the brown sugar in the crust. This pie is best with a strongly spiced ginger cookie crust.
- For gluten free pumpkin pie: Simply use gluten free gingersnap cookies such as these from MiDel. Note that they are 8 oz bags instead of 10 oz and will yield about 2 cups of cookie crumbs, so you may need a bit less butter. Several readers have also had good results with the gluten free gingersnap cookies from Trader Joe’s.
- Substitutions for sweetened condensed milk: You’ll get the best flavor and texture using sweetened condensed milk, but if you’d prefer a less sweet pie, you can also use 1 cup of evaporated milk, heavy cream, or full fat coconut milk.
- ² Make sure you are using a 9-inch pie pan that is deep dish, or at least 2″ tall, with a minimum volume of 5-1/2 cups. If that’s not feasible, you can also divide the pie into two smaller pans (reducing the baking time), or bake any extra filling in a couple of small oven-safe ramekins.
Keywords: gingersnap pumpkin pie, pumpkin pie, cookie crust, brown sugar, creamy, gluten free, best,
Originally published November 21, 2014. Updated with recipe notes and baking tips.
I made this for Thanksgiving using a 10inch tart pan with a removable bottom. When it was done, I had a couple of tablespoons of butter to clean up from the bottom of my oven. It seems like the crust recipe calls for way too much butter. Must other crumb type crusts (graham cracker or chocolate cookie) use between 2 & 4Tbl. of butter, not a whole stick. We thought the pie tasted great and I did like the extra spices in the crust, but most of the crust was inedible since once it cooked, it was rock hard.
I love the fresh ginger in the filling. Although the crust tastes wonderful, mine is bubbling over right now. I used 12 oz of ginger snaps but it did seem a bit much even for my 10 inch pie plate. Not sure where I went wrong.
Hi, Lorie! Hmm… I’m thinking it may be some miscommunication in how I wrote the recipe. I’m going to add a few notes to the instructions, because a couple of readers this week have mentioned the crust bubbling over, which is something I’ve never experienced, and hadn’t gotten comments about in the past. I wonder if it comes down to the type of gingersnap cookies we’re using. There seems to be a big range in the size/weight/density of different store-bought gingersnaps, and I think that’s throwing the volume off here… As a side note, I do find that it’s important to really firmly pack down the crust before baking (I use a flat-bottomed stainless measuring cup) to keep things in place.
Would you mind sharing which brand you used or how many cookies made up 12 oz? And did it bubble over during the first prebake? Or after you’d added the filling?
I was surprised to see the whipping cream calls for a cup of powdered sugar! Why so much?
Also,my fluted tart tins are 9″ wide, not 7, about 1 1.4 in deep. I wonder if there will be enough filling.
The recipe sounds great-love the fresh ginger addition to the crust!
Hi, Susan! Powdered sugar is deceiving in its dry form, once it mixes with the wet ingredients it will reduce down to a much smaller quantity. That being said, feel free to start with half as much, or even a quarter, and adjust to your personal sweetness!
The filling may be a bit lean in 9-inch tart pans, but though I haven’t tried it, I’m guessing you’ll be okay. In my smaller fluted tart pans (they’re really more like 7-1/2 inch), the filling goes completely to the very top of the crust. In the larger pans, they will likely cook faster so be sure to check the tarts after about 40-45 minutes in the oven, and then every few minutes to make sure they don’t overbake. Hope that helps! Enjoy, and happy Thanksgiving!!
I followed your recipe and my pies are in the oven as we speak. However, I actually weighed out 12 ounces of ginger snap crumbs and the crust completely filled p
My nine inch pie dish? I put it in a ten inch and still had enough filling. Not sure how that worked out. I did whip the filling a little more bc I thought I wouldn’t have enough…..was counting in the extra air. Maybe those pie pans I have are really eight inch. Hmmmm.
Hi Kristy! The weight actually refers to the cookies before they are crumbled with the sugar and spices. Because store bought gingersnap cookies vary in size weight, but most packages are in the 10-14 oz range, and I’ve found I’ve used between 45-50 cookies. Do you know how many you used to make the crumbs? I’m guessing the crumb weight yielded a but more than you needed here. The filling doesn’t need to be whipped, it should be fairly dense and custard-like when it goes in the oven. Sounds like you were able to make it all fit in your larger pans though, hope it comes out of the oven still beautiful and delicious! 🙂
Thank you! I bought two 16 ounce bags bc I was making two pies. So as I made the crumbs, I measured out 12 ounces per pie. I think 8 ounces of crumbs would have been enough maybe. Anyway, I think I baked them too long. I did 30 mins at 350 and 15 mins at 325; but my crust was burning ( even though I put pie rings on after 15 mins). The crust started burning pretty quickly. These are for tomorrow, but I scooped a little of the custard to try, and it was really good! Thanks for the recipe; I plan on trying it again on Christmas. I love that I don’t have to make pie dough anymore!
Is your oven pretty accurate on temps? Our oven has a few hot spots I have to be aware of, and ours also only barely fits two 9-inch pies, so it can be tricky. But the crust shouldn’t start burning that early. Next time I’d try prebaking the crusts for maybe just five minutes, adding the pie rings from the get go (once filled), or if all else fails, baking everything at 325°F. Hope that helps, and have a wonderful Thanksgiving!!
My oven is over 35 years old. I’m sure it doesn’t cook evenly, but it won’t die! I will try your suggestions next time. I couldn’t resist trying a little sliver and it tastes great! Thank you so much for responding so quickly, and for a terrific new recipe! Happy Turkey day!
★★★★★
Ive made the traditional pumpkin pie forever and wanted to try something new with the gingersnap crust. My crust bubbled over and made a big mess in the bottom of my oven. It also looks burnt. Where did I go wrong? Luckily I didn’t make this on Thanksgiving day so I can remake it.
Hi Kareen! I’m sorry to hear the crust bubbled over! Did it happen while you were prebaking just the crust or while the filled pie was cooking? I always bake my pies (any pie, not just this recipe) on a baking sheet to catch any drips, but with this pumpkin pie, that shouldn’t be an issue…
I want to use the crust as part of a pumpkin cheesecake. The cheesecake will be cooked at a higher temp and longer amount of time. Will the crust burn?
Hi, Erykah! How much hotter/longer? I would definitely suggest covering just the crust with aluminum foil if you’re concerned (I do this sometimes with the original recipe). It’s pretty flexible, but I can’t tell you for sure without knowing the other recipe details.
Thank you for replying so quickly!
It says to bake the cheesecake at 550° for 12 minutes. Them at 200° for 1 1/2 hours
That 550°F temp makes me nervous… Even though it’s only for 12 minutes, I’m worried the gingersnaps might burn. Definitely cover the edges with aluminum foil (make a ring), and maybe skip the prebake step. I’m not as worried about the second temp/longer cooking, as I’m thinking the cheesecake filling should keep the crust from drying out. Honestly though, I’m not completely sure until you test it. I’d love to know either way how it turns out! 🙂
I’m trying part of this recipe this year – the crust only. I made a pumpkin pie with gingersnap crust (Alton Brown’s) last year, and was a bit disappointed. Not enough material to begin with – I had to up the gingersnaps from his recommendation, which I think was just 7 oz. I also wanted more spice, so I’m happy to see here that the recipe calls for extra cinnamon & ginger. Should be good & spicy. I also made another adjustment – using white sugar instead of brown, in hopes that it will give me a crispier crust. Last year’s got a bit soggy. Pinch of salt, too. Happy thanksgiving, y’all!
Hi, Andy! I hope this version is more up your alley! I like my gingersnaps nice and spicy too 🙂 Have a wonderful Thanksgiving!!
Do you think I can freeze this pie after it cools and it will thaw ok?
Hi, Shelly! I haven’t tried freezing this pie, but I do think it will hold up well. The custard is quite creamy and solid, so it should be okay. Enjoy!
Trying this for my moms thanksgiving dinner next week! Wanting to do the two smaller tart pans. Is the cook time any different? Looking forward to it 🙂
Also, what’s up with the crushed fresh ginger? What’s the best way to do that? 🙂
You can buy jarred crushed ginger (usually in the produce section or Asian aisle), OR, you can peel and mince fresh ginger, then use the side of a large chefs knife to crush it into a cutting board. The smaller/finer it is the better it will incorporate into the custard, but don’t fret too much if it’s not perfect… 🙂
Hi, Tess! The cooking time for two tarts is about the same. I actually made two pumpkin tarts again this past weekend, and I believe I pulled them out at 50 minutes. The first 30 minutes at 350°F, and then 20 minutes at 325°F. The custard is pretty flexible, and I find once it begins to puff up and just barely jiggly in the center it’s done. Hope that helps, and please let me know if you have any other questions! Have a wonderful Thanksgiving!!
I made this pie yesterday (trial run before Thanksgiving) and it was amazing! I didn’t make any changes to your recipe and it turned out delicious. My boy child doesn’t like pumpkin pie, so I always have to make 2 pies, not anymore. He loved it and so did everyone else. My new go to fall pie. Thanks for sharing.
★★★★★
Thanks, Barb! I’m so happy to hear that! I actually made this pie again (as two smaller tarts) over the weekend for a family get together, and was reminded again just how much I love it. Hope it’s a hit at Thanksgiving, as well 🙂
The original libby recipe calls for evaporated milk and you use sweetened and condensed milk. Is this your change? I would like to make this but the different milk will make a big change in the taste.
Hi Carla! There are several differences in my recipe from the original Libby’s version, and yes, the sweetened condensed milk is a big one. I don’t think you’ll notice the difference in milk flavor in a bad way at all, in fact, we find this pumpkin pie filling to be an even better version of the nostalgic original 🙂 Hope you like it as much as we do!!
I have always used the condense milk in my pies, it’s make the texture and flavor better. I am going to definitely try the ginger snap crust with the pumpkin pie, sounds great.
Thanks, LaVon! Hope you enjoy! 🙂
Just made this pie and it is fantastic. Everyone at my book club loved it –even a lady who is not a fan of pumpkin pie!
I couldn’t find regular ginger snaps at my store so used a mix of half gluten-free ginger snap crumbs and half Salerno butter cookie crumbs. Still turned out delicious! I also cut back in the white and brown sugar just a smidge (1/2 c white and 1 Tb brown) and filling was still nice and sweet. This is a keeper! Will make it for Thanksgiving. Thank you for sharing it.
★★★★★
Oh, I am SO happy to hear that! Thank you, Sue!! I’ll have to try the pie with those butter cookies, that sounds fantastic. Hope you enjoy it again at Thanksgiving… 🙂
Best Pumpkin Pie I have ever eaten, and I am usually not a fan. I used a fresh pumpkin (the light green kind, fresh from the pumpkin patch) roasted until tender and pureed. I did add nutmeg, and my cookies didn’t soak up all the butter for the crust so I will use less next time, but everything else was perfect. Anyway, I just had to thank you for sharing the recipe, my whole family loved it!
★★★★★
Thanks, Desirae! So happy to hear your family loved the pie as much as we do 🙂
Hi Laura,
Thank you for sharing this recipe! I attempted to make it in two tart pans, but after the first 30 mins everything was already over cooked. Do you cook it for less time or at a lower tempature when making the tarts vs a 9 inch pie?
Hi, Brit! I’m so sorry to hear that your tarts overcooked! I cooked mine at the same temperature settings, but for less time at 325 (maybe 15-20 minutes). I used tart pans similar to these. They were on the middle rack, and I baked them on a light-colored sheet pan (my tart pans occasionally will leak). If yours were cooking super quickly, I might try just baking the (empty) crusts at 350, and then starting the custard-filled tarts at 325. That way they slowly bake all the way through. Hope that helps! Please let me know if you have any other questions!
I have been using gingersnaps for years as I am not a good pastry maker, and as you say the flavour is very yummy. I am going to make yours, but I need to cook my homegrown pumpkin, our tradition. Have you ever tried ginger icecream instead of cream? I increase the ginger as we like the flavours, OMG soooo good.
★★★★★
Ginger ice cream would be amazing with this! Can’t wait to try that when I make my first pumpkin pies of the season 🙂
You just gained a new fan. I made this alongside a different pumpkin pie recipe for Thanksgiving, and I have to say it was the best pumpkin pie recipe I’ve ever had. Everyone loved it. The consistency was beautifully custardy and the spiciness and sweetness played off each other in such a vibrant way. We tossed the other pie
★★★★★
Wow, I think that’s just about the best compliment I could receive! Thanks so much for your comment, Hogan, and so glad you enjoyed the pie! 🙂
Do you think this would work well with homemade gingersnaps?
Hi, Kendra! I haven’t tried using homemade gingersnaps but I definitely think it could work… I think you’d just want to make sure they were crispy and similar in texture to store-bought gingersnaps. Hope that helps! Happy Thanksgiving!
how do you crush the ginger…mine stayed in long pieces…can we mince too. and my custard was super liquidy…is that right
Hi S,
You can use the side of a large chef’s knife to crush the ginger, or mince it as small as you can. You can also buy fresh, crushed ginger in a jar (usually in the produce section next to the fresh minced/crushed garlic). I tend to use that because it keeps in the refrigerator for months and is easy whenever you need just a teaspoon or two.
The custard should be pretty thick before you pour it into the crust – it will be smooth and easily pourable but will still have some body to it… it shouldn’t be runny. The custard will firm up during baking/cooling though, so maybe don’t worry until it comes out of the oven?
Please let me know if you have any other questions! Happy Thanksgiving!
This looks fabulous, and I can’t wait to try the sweetened condensed milk in the filling. I want to have a pumpkin/gingersnap item for a gluten free friend but already have another guest bringing a pumpkin pie. Do you think I could do it in a 9×13 pan as bars, just to look a little different?
I haven’t tried baking the pie as bars – but I’d love to know how it turns out! I think as long as the rectangular pan was about the same height as a pie pan (so the filling doesn’t get too deep) it should be fine. Hope it works!