FALL In Love Pie


This pie won “Best Overall” at the 2018 White Rock Market Pie Contest. It is hella delicious and it has all the fall flavors: pumpkin, cranberry, maple and ginger.

Start with the crust.

I use thin gingersnap cookies for this crust. Thicker ones are harder to break down and can make the crust pretty brick-like if you’re not careful. I don’t know how many. Enough for a crust.

Preheat oven to 400º and place parchment paper on the bottom of a springform pan. It can come out of the sides - you’ll use the paper to lift this heavy ass pie off of the bottom of the pan when it’s ready.

Then make the crust

  • a bunch of thin gingersnap cookies—maybe 40+?

  • 1/2 cup (1 stick) butter, melted

Crush the cookies in food processor and add melted butter. Press into the springform pan and press crumbs together. Bake for about 10-15 minutes allowing the crust to set. Let cool completely.

Make the cranberry jam layer:

  • 1 package fresh cranberries (or about 10 oz)

  • 1 cup sugar

  • 2 tablespoons orange juice

Pour ingredients into a heavy-bottomed saucepan. Heat over medium-high heat, stirring every few minutes, until sugar dissolves and berries release moisture, about 10 to 12 minutes.

Carefully use an immersion blender or a high-speed blender to pulverize the skins. Heat over medium heat, stirring every few minutes to prevent scorching. Cook until jam thickens, coats the back of the spoon, and does not slide off the spatula or spoon when tested, about 15 to 20 minutes. Remove from heat and cool to room temperature. Spread a generous layer over the pie crust.

Make the pumpkin layer:

  • 1 (.25 ounce) package unflavored gelatin

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 (14 ounce) can sweetened condensed milk

  • 2 eggs, beaten

  • 1 (15 ounce) can pumpkin puree

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt (I didn’t have nutmeg so I replaced all three spices with pumpkin pie spice). Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly. Spoon a generous layer on top of the cranberry jam. Let the pie cool for at least 5 hours.

Before serving, make the maple cream layer:

  • 1 cup + heavy whipping cream

  • maple syrup

  • ground cinnamon

Before you begin, place a metal bowl and your whisk attachment in the freezer for about 20+ minutes. Pour cream into bowl and whisk on fastest setting. As it whisks, pour maple syrup into the cream to sweeten it. If I had to guess I’d say I used about 1.5 cups of cream and 1/3 cup maple syrup. You can stop and taste as you go, if you like.

Don’t overwhip your cream—stop when stiff peaks form. Spread it on top of your cooled pumpkin layer, then release your spring form pan and use the parchment paper to lift it from the bottom of the pan.

Sprinkle cinnamon on top of the whip cream.