English Dave's Pumpkin Pie Recipe

Name: English Dave's Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups gingersnap cookies (finely crushed); 3 tablespoons unsalted butter (melted); 1 (14 ounce) can sweetened condensed milk; ¼ cup soft brown sugar; 2 jumbo eggs (beaten); 1 ¾ cups fresh pumpkin puree; ¾ tablespoon cornstarch; 1 teaspoon allspice; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon ground cloves

Servings: persons

1 ¾ cups gingersnap cookies (finely crushed)
3 tablespoons unsalted butter (melted)
1 (14 ounce) can sweetened condensed milk
¼ cup soft brown sugar
2 jumbo eggs (beaten)
1 ¾ cups fresh pumpkin puree
¾ tablespoon cornstarch
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon ground cloves

1
Preheat oven to 325F.
2
Mix the first two ingredients together.
3
Press into the bottom and up the sides of a 9 inch pie plate.
4
Bake for 5 minutes then remove and cool on a wire rack.
5
Increase oven temperature to 350F.
6
Combine remaining ingredients in a large mixing bowl one at a time adding the pumpkin puree last; beat on medium setting of electric mixer for 2-3 minutes.
7
Pour into the prepared pie crust (I normally put pie plate on a baking tray, pour in 3/4 of the mix then put this in the oven then add the remaining 1/4 of the mix so that i get the pie full to the top with none spilling as I transfer it to the oven)
8
Bake for 45 minutes or until cocktail stick inserted into center comes out clean.
9
Cool on wire rack and then refrigerate.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¾ cups gingersnap cookies (finely crushed), 3 tablespoons unsalted butter (melted), 1 (14 ounce) can sweetened condensed milk, ¼ cup soft brown sugar, and more.

Yes, English Dave's Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Dave's Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions