For best results, use high-quality gingersnap cookies. The flavor will really shine through! If the crust starts to brown too quickly during baking, cover the edges with foil. Feel free to add a dollop of whipped cream or a sprinkle of cinnamon before serving. Store leftovers in the refrigerator.
Gingersnap Pumpkin Pie
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING8 People
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VIEWS130
Elevate your pumpkin pie game with a symphony of textures and warm spices. This Gingersnap Pumpkin Pie boasts a fragrant, crunchy gingersnap crust that perfectly complements the smooth, classic pumpkin filling. A delightful twist on a traditional favorite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol70 mg
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Fiber2 g
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Protein6 g
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Saturated Fat6 g
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Sodium319 mg
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View 3 mins Prepare the Gingersnap Crust: In a medium bowl, combine the gingersnap crumbs, melted butter, and granulated sugar. Mix until evenly moistened. (3 minutes)
03 Step
Recipe View 5 mins Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to ensure an even, compacted crust. (5 minutes)
04 Step
Recipe View 10 mins Bake the crust in the preheated oven for 5 minutes. Remove and let cool slightly while you prepare the filling. Keep the oven on. (10 minutes)
05 Step
Recipe View 5 mins Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined. (5 minutes)
06 Step
Recipe View 2 mins Pour the pumpkin filling into the pre-baked gingersnap crust. (2 minutes)
07 Step
Recipe View 1 hrs Bake until the center is just slightly jiggly but the edges are set, about 50-60 minutes.
08 Step
Recipe View 2 hrs Let cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set. (120 minutes)
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RECIPE REVIEWS
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Mertie Sanford
May 31, 2025This recipe is fantastic! The gingersnap crust adds such a unique and delicious twist to pumpkin pie.
Taryn Powlowski
Mar 9, 2025Easy to follow recipe and the pie came out perfectly! Will definitely make this again.
Lionel Gulgowski
May 26, 2024I made this for Thanksgiving, and it was a huge hit! Everyone loved the gingersnap crust.
Daniela Pfannerstill
Mar 13, 2024The crust was a little crumbly for me, but the flavor was great. I might try adding a little more butter next time.