Alton Brown Pumpkin Pie Recipe

This silky, spiced Alton Brown Pumpkin Pie Recipe features a bold gingersnap crust and a rich filling infused with nutmeg and brown sugar. Whether made as a full 9-inch pie or as charming mini-pies topped with a brûléed sugar crust, this dessert delivers the perfect balance of creamy and crisp. It takes about 3 hours and 15 minutes from start to finish and serves 8. Enjoy it with whipped cream or a dollop of crème fraîche for an unforgettable finish to any meal.

Alton Brown Pumpkin Pie Recipe Ingredients

For the Crust

• 170 grams gingersnap cookies
• 1 tablespoon dark brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons unsalted butter, melted

For the Filling

• 1 (16-ounce) can pumpkin puree
• 1 cup half-and-half
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk

For the Crispy Brûlée (Mini-Pies Only)

• 5 teaspoons light brown sugar

How To Make Alton Brown Pumpkin Pie Recipe

1. Preheat oven: Set to 350ºF.
2. Make the crust: Pulse gingersnaps, brown sugar, and ground ginger in a food processor to fine crumbs. Add melted butter and pulse to combine.
3. Form the crust: Press mixture into a 9-inch glass pie dish, going slightly over the rim. Place on a sheet pan and bake 10–12 minutes until lightly browned. Cool for at least 10 minutes.
4. Cook the filling: Simmer pumpkin puree in a saucepan for 2–3 minutes. Stir in half-and-half, nutmeg, and salt. Simmer again, then cool for 10 minutes.
5. Mix and pour: In a bowl, whisk brown sugar, eggs, and yolk. Add pumpkin mixture and whisk until smooth. Pour into the crust.
6. Bake the pie: Bake on a half-sheet pan for 45–50 minutes until the center jiggles slightly but edges are set. Cool on a rack for at least 2 hours before slicing.

For Mini-Pies:

1. Divide crust mixture among 5 (5-inch) tins and bake for 5 minutes. Cool 10 minutes.
2. Fill and bake 25 minutes until centers jiggle slightly. Cool 2 hours.
3. Sprinkle 1 teaspoon brown sugar on top of each. Torch until melted and crisp. Cool 5 minutes.

Recipe Tips

• Pre-toast the crust: It prevents sogginess and gives a better crunch.
• Simmer the pumpkin puree: This intensifies the flavor and evaporates excess moisture.
• Use a glass pie dish: It ensures even cooking and makes checking doneness easier.
• Cool completely before slicing: This sets the filling and gives cleaner slices.
• Make it ahead: Pumpkin pie tastes even better the next day after chilling overnight.

How To Serve Pumpkin Pie

This pumpkin pie pairs beautifully with whipped cream, crème fraîche, or a scoop of vanilla ice cream. Serve it alongside a hot cup of coffee, spiced chai, or mulled cider for a cozy seasonal treat.

How To Store Pumpkin Pie

Refrigerate: Cover and store in the fridge for up to 3 days. Best when served the day after baking.
Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Pumpkin Pie Nutrition Facts (per slice)

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 4g
• Sodium: 270mg

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it thoroughly. You’ll need about 2 cups of puree.

Can I skip the gingersnap crust?
You can substitute a traditional pastry or graham cracker crust if preferred.

How do I know when the pie is done?
The edges should be set, and the center should jiggle slightly—similar to gelatin.

Can I use a torch on a full-size pie?
Absolutely! Just sprinkle brown sugar evenly and torch for a brûléed finish.

Is it okay to use store-bought pie crust?
Yes, but the gingersnap crust adds extra flavor and texture that’s worth the effort.

Try More Recipes:

• Alton Brown Chicken Wings Recipe
• Alton Brown Granola Bars Recipe
• Alton Brown Corned Beef Recipe