Apple, pumpkin, pecan—tradition takes its rightful place at the holiday table.
But variation on a classic pulls, so pen finds paper and ingredients swirl.
Autumn Spice Cream Pie centered last year’s Thanksgiving table. Once sliced and shared, my family fell silent. The sound of sublime.
Warm spices stay the year with us, so this pie’s made the rounds and people are talking:
“That pie is a personal best!”
“Every time Bill had a bite, he would roll his eyes and moan. I had to agree. The flavors and texture were perfection.”
“This is the best crust I’ve ever had. I’ve never tasted whipped cream like this. What do you put in there? Can I have more?”
“Dreamy with the perfect spice. This is my new favorite pie.”
The gingersnap crust. The spice vanilla cream. The cinnamon vanilla bean whip. This pie’s a Thanksgiving pleaser and keeper.
Pie Lights
- This pie starts with a buttery spiced gingersnap crust. I’ve run the rounds on gingersnaps and landed on what I think are the absolute best! Nayakers. Raise your hand if you’ve opened the tin to have one or two, then wondered “what the heck just happened?!” Back to the crust, I weigh ten ounces (about 2-1/2 cups), then add six tablespoons butter. With other gingersnaps, I had to add more spice or salt, but with these, it isn’t necessary.
- The making of spiced vanilla cream is easy, as it doesn’t involve tempering eggs. Am I the only one who has a mental block with that process?
- Fresh whipped cream makes this pie. The vanilla bean specks, combined with the flavor and beauty of spice harmoniously pull the crust and filling together as one.
Pecans add character and crunch but are a preference.
The gingersnap recipe includes extra crumb for those who enjoy a sprinkle on their whipped cream.
A pie to be thankful for.
Autumn Spice Cream Pie
A spiced vanilla cream wrapped in a gingersnap crust topped with fresh cinnamon vanilla flecked whipped cream.
Servings: 8 slices
Calories: 523
Ingredients:
9-inch Gingersnap Crust
- 10 ounces (about 2½ cups) gingersnap cookies
- 6 Tablespoons unsalted butter, melted
Autumn Spiced Filling
- 1/2 cup cane or granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 1/2 cup evaporated milk
- 5 large egg yolks, slightly whisked
- 2 Tablespoons unsalted butter - cut into ½" pieces
- 1½ teaspoons vanilla bean paste - or pure vanilla, half a vanilla bean
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg - or fresh ground
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove
Spice Vanilla Bean Whipped Cream
- 1½ cups heavy whipping cream
- 2 Tablespoons confectioners' sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon ground cinnamon
- dash ground nutmeg and clove
Instructions
Gingersnap Crust
- Preheat the oven to 350˚F.
- Place gingersnap cookies in a food processor. Pulse until the crumbs are fine and uniform in size.
- Combine gingersnap crumbs and melted butter. Stir with a fork, then with your hands, coat the crumbs until the butter is even in distribution.
- Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the cookie mixture firm into the bottom and up the sides of the pie plate. Reserve extra crumbs to garnish the pie, then refrigerate the pie plate for 10 minutes.
- On the center oven rack, bake the crust for 10 minutes. When the timer sounds, the crust will be soft but will firm once cooled on a wire rack.
Autumn Spice Cream Filling
- Place a large bowl with a coarse sieve fitted on top alongside cut butter and vanilla.
- In a medium saucepan, whisk sugar, cornstarch, cinnamon, nutmeg, ginger, clove, and salt together. Whisk in the milk, evaporated milk, and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
- Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 7 minutes. Continue stirring for 1 minute. Remove from heat and strain through a course sieve over the large bowl. Whisk in butter, one piece at a time until melted. Whisk in the vanilla. Let mixture cool for 5 minutes, stirring often, then pour into the cooled pie plate and smooth with a spatula or spoon.
- Here are few options for preventing a skin from forming:Press a piece of plastic over the surface (leaving as little gaps or air pockets) of the pie. Glide a piece of butter across the surface of the pie or a light coat of vegetable spray, then press an unbleached piece of parchment paper (leaving as little gaps or air pockets) of the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Spice Vanilla Bean Whipped Cream
- About 15 minutes before ready to serve, chill a medium (preferably glass) bowl and the beaters from your electric mixer in the freezer.
- Using an electric mixer, beat the cream, confectioners' sugar, vanilla, and spices at medium-low to high speed as it starts to thicken. Beat just until stiff peaks form. Avoid over beating, as past stiff peaks the whipped cream will begin to deflate.
- Pipe or spread whipped cream over the pie. Slice, bite, and fall deeply in love.
Notes
Filling adapted from The Perfect Pie
Gingersnap Crust
- Nyackers was weighed and used in the crust. I purchase after the holidays for a screaming deal at World Market.
- The crust can be made the day before, cooled, and covered.
- The holidays are busy, a store bought crust can be used and filled too.
- if making a cream pie for the first time: at about the seven minute mark, you'll feel the vanilla cream change or thicken, while still over heat, stir quickly for one full minute. If the cream bubbles too much, either lift the pot slightly while continuing to stir or reduce the heat a little.
- at times the pie tastes best once out of the fridge for about 5-10 minutes. Other times, we fork it right out and it's perfect too!
- for the best whipped cream, use a medium-sized deep glass bowl.
- place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- whipped cream can be made early, covered, and refrigerated for up to a few hours.
Nutrition
Calories: 523kcal | Carbohydrates: 49g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 350mg | Fiber: 1g | Sugar: 27g
ohmygosh, this sounds sooooo good!!! I love all the spices of fall and dump them all into my pumpkin pie that I make (from scratch-ish, after all, I am named Caneo for a reason!) every year for Thanksgiving. I, too, add vanilla and cinnamon to my freshly whipped heavy cream. Yes, I do insist on REAL whip cream for a lovely pumpkin pie. Anything else will ruin it.
Oh Cameo! In all the years, it’s one of the best pies! Spices make the world go ’round.
Oh yeah! there’s nothing quite like spiced whipped cream. You got me thinking, we need another.
Seriously, do you make vanilla cream pie? If so, add the spices and your fresh cinnamon whip and there you have it!
Scratch-ish… I love it. I love you ♥️
I just jumped on here to get this recipe specifically as I am making my Thanksgiving grocery list when I got sidetracked by your pecan yam food story. Food does tell a story and I’m so happy to read your spin on everything on your food website. Next come videos! I want to see and hear your stories. I know that is infinitely harder! I talked my way through heating up a cinnamon roll with a “quick” recap of how I make my cinnamon rolls and it clocked in at SEVENTEEN MINUTES!!!! Holy hell!!! And I make my cinnamon rolls TWO ways. One, my OG style, uses yeast and two risings. The second uses the I’m-embarrassed-to-admit-but-you-have-already-heard-my-worst-cooking-confessions frozen bread dough. I have been guilty of topping both with my signature canned frosting. BUT, I am stepping away from the cans and making my own buttercream. For everything. Including my rolled sugar cookie dough. Only because I need to get your good, don’t puff up, keep their shape, sugar cookie recipe. Oh!!! Make that your next recipe!!! Please!!!
You crack me up. Inquiring minds want to know—how long did it take to type the sentence with all the dashes? Videos are in the works. I’m being generous. We made one or two videos and you’re right. Do you remember when Amy and I made pie videos? If jonesing, they’re outdated and on YouTube.
No embarrassed to admit. It’s whatever’s clever. Whatever works. People are busy, have families, don’t feel like it. Heck you and I’ve been there. You’re still there?? I grew up on bundt cake and plastic can frosting. I was thrilled with every slice. If I ran ragged or didn’t enjoy/find therapy in the process, we’d be having a different conversation ; )
As for the sugar cookies, I’m still trying to figure a recipe here in Tahoe. My dad’s ex-girlfriend made the BEST I’ve ever had at altitude, but I can’t seem to find the recipe. I’ve tried to make them here and failed.