Real Recipes From Real Home Cooks ®

pumpkin spice gingerbread peppermint pie

Recipe by
raymond spencer
st bernard, LA

I created this special pie recipe for the holiday season. It combines pumpkin spice, gingerbread and peppermint. It's very good with a glass of milk.

yield 8 serving(s)
prep time 3 Hr 15 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For pumpkin spice gingerbread peppermint pie

  • 1
    pie crust (9 inch)
  • 1/2 c
    melted margarine
  • 2 Tbsp
    pumpkin pie spice, divided
  • 1 c
    cold heavy cream
  • 1 c
    half and half
  • 16 oz
    cream cheese, softened
  • 4 tsp
    ground ginger, divided
  • 2 tsp
    peppermint extract
  • 3 dash
    red food coloring
  • 1/2 c
    crushed peppermint candies
  • 1 c
    crumbled ginger snap cookies
  • 1 tube
    frozen whipped topping, thawed
  • 1 c
    chopped crystallized ginger
  • 3/4 c
    dark brown sugar

How To Make pumpkin spice gingerbread peppermint pie

  • 1
    Preheat oven to 350 F. Place a pie crust into a 9-inch glass pie plate and prick the bottom and sides with a fork.
  • 2
    Brush with melted margarine and sprinkle 2 teaspoons pumpkin pie spices all over the crust.
  • 3
    Bake for 10 minutes or until lightly browned. Cool completely. Set aside.
  • 4
    In a large bowl, combine the heavy cream, half and half, cream cheese, 2 teaspoons ground ginger, peppermint extract and red food coloring; whisk well for 3 minutes until smooth.
  • 5
    Add crushed peppermint candies and crushed ginger snap cookies; whisk again for 30 seconds.
  • 6
    Pour into a pie crust and spread evenly. Place a sheet of plastic wrap directly on surface of the filling and refrigerate for 3 hours until set.
  • 7
    In medium bowl, mix the whipped topping, chopped crystallized ginger, brown sugar and remaining ground ginger together until combined.
  • 8
    Spoon the whipped topping mixture into the pie and spread evenly. Sprinkle with remaining pumpkin pie spices.