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Ginger Maple Pumpkin Pie with Black Pepper

By: Lyndsay // Coco Cake Land


For the filling

  • 1 can of pure pumpkin, around 400 ml
  • 3 eggs, whisked
  • ½ cup brown sugar, packed
  • ¾ cup pure maple syrup
  • 1 teaspoon ground ginger
  • teaspoon fresh ground black pepper, or to taste
  • ½ teaspoon fine sea salt
  • 1 cup heavy cream, I used 33% percent

For the crust

  • cups gingersnap cookie crumbs., I used Anna's Ginger Thins - I placed the content of about one and a half boxes into my food processor and ground it until crumb-like in texture.
  • ¼ cup brown sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon sea salt
  • 4 tablespoons of unsalted butter, melted.
  • * gingersnap crust from Martha Stewart


Make the filling

  • Combine all ingredients for the filling.

Make the crust

  • Melt the butter over the stovetop or in a microwave. Mix together all of the ingredients with the butter and press the mixture into a 9 inch pie pan. Bake at 325 degrees for 7-9 minutes until crust is set, being careful not to burn it. Let cool completely on wire rack.

To assemble the pie

  • Pour the pumpkin pie filling into the cooled gingersnap crust.
  • Bake at 350 degrees for 40-45 minutes until set.
  • Remove from oven and let cool completely on wire rack.
  • Make your whipped cream!