Save This cozy, spiced pumpkin pie with a crisp gingersnap crust has become my autumn go-to for gatherings and celebrations. It fills the kitchen with a warm aroma and always brings everyone to the table for seconds. The punchy spices from the gingersnaps give this pie a bold twist, while the creamy pumpkin filling is classic and comforting—a perfect balance for festive occasions.
The first time I tried a gingersnap crust I was amazed at how it transformed the flavor of the pie. Now friends and family always ask for “that spiced crust pumpkin pie” every fall.
Ingredients
- Gingersnap cookies, finely crushed: Adds deep spice and crunch to the base Select crispy cookies with real ginger listed high on the ingredient list
- Granulated sugar: Just a touch to enhance the sweetness Pick pure cane sugar for best flavor
- Unsalted butter, melted: Helps bind the crust and adds richness Choose European-style butter for even more flavor
- Pinch of salt: Balances all the sweetness and spice Use fine sea salt for even distribution
- Pure pumpkin purée: The star of the filling Gives that familiar flavor and velvety texture Look for cans labeled 100 percent pure pumpkin
- Light brown sugar, packed: Brings mellow sweetness and a hint of molasses Choose soft moist brown sugar for easy blending
- Large eggs and an extra egg yolk: Create a custardy set and rich consistency Fresh eggs make the filling fluffier
- Heavy cream and whole milk: Keeps the pie ultra creamy but not dense Use high-quality dairy for best results
- Ground cinnamon, ginger, cloves, nutmeg: Warm spices that define pumpkin pie Use freshly ground or high quality for boldest flavor
- Salt and pure vanilla extract: Rounds out flavors and brings depth Use real vanilla extract for best taste
Instructions
- Crush and Mix the Crust:
- In a medium bowl work the gingersnap cookies into fine crumbs using a food processor or by hand with a rolling pin Then stir in the sugar melted butter and a pinch of salt until every crumb looks slightly glossy and packs together when you press it
- Press and Bake the Crust:
- Evenly spread the moistened crumbs over the bottom and up the sides of a 9 inch pie dish Use a flat-bottomed measuring cup to press firmly making sure there are no gaps or thin spots Bake at 350 F for eight to ten minutes until the scent is fragrant and the color deepens just a shade Set aside to cool
- Mix the Pumpkin Filling:
- In a large bowl vigorously whisk together the pumpkin purée brown sugar eggs and egg yolk until the mixture is satiny smooth You should see no streaks of egg or sugar left
- Add Dairy and Spices:
- Pour in the heavy cream and whole milk then add the cinnamon ginger cloves nutmeg salt and vanilla Whisk the mixture well so all the seasonings are fully dissolved giving the filling a dreamy orange hue speckled with spice
- Fill and Smooth:
- Pour the pumpkin mixture into the warm pre-baked crust Carefully smooth the top with a spatula for an even surface that bakes up glossy and neat
- Bake the Pie:
- Place the filled pie in the 350 F oven Bake for about forty five to fifty minutes The edges should look set and slightly puffed but the center will still jiggle a bit like set Jell O If the edges brown too quickly wrap them with foil partway through
- Cool Completely:
- Let the pie cool on a wire rack for at least two hours This not only finishes setting the filling but also makes slicing much easier Resist the temptation to cut in early
- Serve:
- Slice and serve at room temperature or chilled Top with whipped cream if you like Or let the spiced crust and custard shine without adornment
Save I love how the gingersnap crust brings extra warmth and crunch—it was my grandma’s favorite twist on classic pumpkin pie. Whenever I make this we share it as part of our Thanksgiving table and the pie is always the first thing to go.
Storage Tips
You can refrigerate any leftover pie tightly covered for up to three days The crust stays crisp if well wrapped and the filling maintains its creaminess For best slicing chill the pie before cutting and wipe the knife between slices for clean edges Let chilled pie sit at room temperature for about thirty minutes before serving to bring out the flavors
Ingredient Substitutions
If you cannot find gingersnap cookies graham crackers make a milder crust and still hold up well Swap out heavy cream for evaporated milk if needed though the texture will be a bit lighter Try maple syrup in place of some of the brown sugar for a richer fall sweetness
Serving Suggestions
A generous pillow of homemade whipped cream is my family’s favorite topping For a bit of crunch sprinkle chopped candied pecans over each slice Dusting a little cinnamon on top gives that festive look and a burst of aroma
Cultural Note
Pumpkin pie is a centerpiece of American autumn traditions especially at Thanksgiving The spiced gingersnap crust is a creative upgrade that echoes the way regional cooks have kept family recipes fresh Pumpkin was once a staple food of Native Americans and colonists making this pie a true taste of American history
Seasonal Adaptations
Use homemade pumpkin purée when fresh sugar pumpkins are in season Swap the ground spices for pumpkin pie spice blend for convenience A splash of orange zest in the filling adds brightness for early fall
Save Serve this pie to family and friends for any autumn occasion. Its warming spices and crisp crust guarantee everyone leaves with a smile and a story.
Recipe FAQ
- → How do I prevent soggy crust?
Pre-baking the gingersnap base ensures it stays firm and crisp when the pumpkin filling is added.
- → Can I use homemade pumpkin purée?
Yes, homemade purée enhances flavor. Be sure it's well-drained and smooth before mixing.
- → What toppings go well?
Serve with whipped cream, candied pecans, or a sprinkle of cinnamon for extra festivity.
- → Is it possible to make ahead?
This dessert can be made a day in advance; store chilled and allow to come to room temp before serving.
- → How do I know when it's baked?
Edges set and slight jiggle in the center signal it's ready. Overbaking can dry out the filling.
- → Can I substitute the crust?
Try graham crackers for a milder base if preferred, following the same crust instructions.