Maple Poached Pear Pumpkin Pie with Gingersnap Crust is the ultimate holiday pie! Pears are poached in a spiced syrup mixture, then pureed until smooth to match the consistency of the pumpkin puree. The filling is encapsulated by the most amazing, thick gingersnap crust for the most epic pie you’ve ever had!
This post may contain affiliate links. Please read my Privacy Policy.
The recipe you’ve all been waiting for is FINALLY here! This thick crusted pumpkin pie is everything you want and more this holiday season. Maple poached pears take this recipe over the top and add a unique spin to the traditional pumpkin pie. When you slice into this pie, you should have an even layer of crust to filling. The gingersnap crust is the true shining star in this pie – I mean, who could resist a crust made entirely of cookies?!
Ingredients for Maple Poached Pear Pumpkin Pie
I absolutely love poached pears with ice cream, it’s one of my favorite desserts. Pears soak up SO much flavor while poaching, and I knew I needed to try this out in a pie recipe. The goal is to poach the pears until soft, then puree until smooth like pumpkin puree. It may seem like a lot of extra work, but trust me, it’s worth it!
Gingersnap Crust
- gingersnap cookies
- brown sugar
- ginger
- cinnamon
- unsalted butter
Pumpkin Pie Filling
- pears
- maple syrup
- water
- cinnamon stick
- cardamom
- pumpkin puree
- eggs
- brown sugar
- ginger
- cinnamon
- nutmeg
- cloves
- salt
- heavy cream
Here’s what else you’ll need:
- food processor
- 9-inch tart pan with removable base
- medium saucepan
- cutting board and knife
- peeler
- corer
- blender
- large mixing bowl
- whisk
- measuring cups and spoons
How to Make Maple Poached Pear Pumpkin Pie
This recipe requires a bit of multi-tasking, but each step is very easy – I promise! First, start by making the gingersnap crust. Simply blend the cookies with spices and melted butter until crumbly like sand. After creating the crust and baking it, you can start on the filling. Poach the pears, then puree until smooth. Add the pureed pears to the pie filling and pour into the prepared crust. Peace of cake, right? Or should I say pie…
Gingersnap Crust
- Grease a 9-inch tart pan with a removable bottom.
- Combine gingersnap cookies, brown sugar, spices and melted butter in a food processor until the cookies form crumbs.
- Pour the crumb mixture into the tart pan and spread the mixture evenly out to the edges of the pan.
- Bake the crust then let cool while making the filling.
Pumpkin Pie Filling
- Poach the pears in the syrup mixture until softened.
- Blend the pears with 1/4 cup of the syrup mixture, then pour through a fine mesh strainer.
- In a large mixing bowl, whisk pumpkin puree, eggs and brown sugar. Temper the mixture with the warm pear puree, then add the remaining pear puree.
- Add the spices then whisk. Add heavy cream and whisk until smooth.
- Pour the filling into the gingersnap crust. Bake the pie until slightly darker in color and still jiggly.
- Let the pie cool for a few minutes, then remove the base of the tart pan. Let the pie cool completely at room temperature.
More Holiday Dessert Recipes
- Apple Spice Ale Cake with Cream Cheese Frosting
- Apple and Brie Galette with Pretzel Walnut Crust
- Mexican Hot Cocoa Pudding (Vegan)
- Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
- Chai Pumpkin Sticky Toffee Cakes
- Bitchin’ Brownies
- Baked Pumpkin Pudding Cups
View all holiday dessert recipes here
Please let me know how your Maple Poached Pear Pumpkin Pie turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Maple Poached Pear Pumpkin Pie
Maple Poached Pear Pumpkin Pie with Gingersnap Crust is the ultimate holiday pie! Pears are poached in a spiced syrup mixture, then pureed until smooth to match the consistency of the pumpkin puree. The filling is encapsulated by the most amazing, thick gingersnap crust for the most epic pie you've ever had!
Preheat oven to 350°F and grease 2 9-inch tart pans or 9-inch pie dishes.
Add the gingersnap cookies and brown sugar to a food processor and blend until the cookies form crumbs. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
Divide the crumb mixture into your greased tart pans or pie dishes and spread roughly into an even layer. Use a measuring cup to gently push the crumbs to the outer edge. Start in the center of the pan by pushing the measuring cup to flatten the bottom of crust. Work your way to the edges of the pan and try to make the edge an even thickness the whole way around (it will be very thick).
Bake the crusts for 12-15 minutes, then remove and let cool slightly while making the filling. Reduce oven temperature to 325°F.
Add the pears, maple syrup, water, cinnamon stick and cardamom to a medium saucepan and stir to combine. Bring to a boil, then reduce heat and let simmer, uncovered, for 15 minutes or until the pears are slightly softened.
Transfer the pears to a blender or food processor (or blend with a hand blender) along with 1/4 cup of the remaining syrup from the saucepan. Blend until the pears develop an applesauce consistency. Pour the pear puree into a measuring cup until you have approximately 1 cup of puree. Set aside and let cool to room temperature.
In a large mixing bowl whisk together the cooled pear puree, pumpkin puree, eggs and brown sugar.
Add the spices into the bowl (ginger, cinnamon, nutmeg, cloves and salt) then whisk to combine. Finally, add the heavy cream and whisk until smooth.
Carefully pour the filling into both gingersnap pie crusts just shy of the top. Bake the pie for 45-50 minutes. The filling will be slightly jiggly, but it will cook more as the pie cools.
If using tart pans, allow the pie to cool for 10 minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!
Ingredients
Directions
Preheat oven to 350°F and grease 2 9-inch tart pans or 9-inch pie dishes.
Add the gingersnap cookies and brown sugar to a food processor and blend until the cookies form crumbs. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
Divide the crumb mixture into your greased tart pans or pie dishes and spread roughly into an even layer. Use a measuring cup to gently push the crumbs to the outer edge. Start in the center of the pan by pushing the measuring cup to flatten the bottom of crust. Work your way to the edges of the pan and try to make the edge an even thickness the whole way around (it will be very thick).
Bake the crusts for 12-15 minutes, then remove and let cool slightly while making the filling. Reduce oven temperature to 325°F.
Add the pears, maple syrup, water, cinnamon stick and cardamom to a medium saucepan and stir to combine. Bring to a boil, then reduce heat and let simmer, uncovered, for 15 minutes or until the pears are slightly softened.
Transfer the pears to a blender or food processor (or blend with a hand blender) along with 1/4 cup of the remaining syrup from the saucepan. Blend until the pears develop an applesauce consistency. Pour the pear puree into a measuring cup until you have approximately 1 cup of puree. Set aside and let cool to room temperature.
In a large mixing bowl whisk together the cooled pear puree, pumpkin puree, eggs and brown sugar.
Add the spices into the bowl (ginger, cinnamon, nutmeg, cloves and salt) then whisk to combine. Finally, add the heavy cream and whisk until smooth.
Carefully pour the filling into both gingersnap pie crusts just shy of the top. Bake the pie for 45-50 minutes. The filling will be slightly jiggly, but it will cook more as the pie cools.
If using tart pans, allow the pie to cool for 10 minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!
Notes
Notes
MAKE IT AHEAD: Make this pie the day before you need it and let refrigerate overnight. You can freeze the pie for up to 1 month by covering with plastic wrap and aluminum foil. Let thaw at room temperature.
PRO TIP: Before making the pie, line a baking rack in your oven with aluminum foil in case some of the pumpkin filling seeps out. I don’t recommend placing the tart pan on a baking sheet, because they can sometimes warp in the oven, leading to an pie that is not level.
HOMEMADE WHIPPED CREAM: Don’t ruin your pie with Cool Whip or Redi-Whip. Make your own homemade whipped cream in just 10 minutes! It couldn’t be easier:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tbsp brandy (optional)
- Chill a deep mixing bowl and electric beaters in the freezer for 5-10 minutes.
- Add all of the ingredients to the mixing bowl and beat on high speed until the heavy cream begins to thicken.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps #enjoyitbitch
