This pumpkin gingersnap pie is one of my all-time favorite Thanksgiving desserts! This recipe is a crowd-pleaser and is a unique twist from your usual pumpkin pie. You need to make this for your next holiday gathering!
This recipe is easier to make than traditional pumpkin pie because you don't have to fuss with an all-butter pie crust. Instead, this recipe calls for a super easy gingersnap cookie crust.
This pumpkin pie with a gingersnap crust is the perfect twist on a classic recipe. The filling is made with rich half & half and the chewy crust is like a spicy ginger cookie. What's not to love?!
You can use gingersnap cookies or even substitute graham crackers. Adding ground ginger and cinnamon makes the cookie crust full of warming spices. This complements the light and sweet pumpkin filling.
Top with fresh whipped cream or vanilla ice cream for the perfect holiday dessert.
Why You'll Love This Twist on a Classic Pumpkin Pie!
Traditional pie crust just doesn't WOW me when used for pumpkin pies. I prefer a flaky crust paired with juicy berries or soft baked apples and lots of whipped cream! For this rich and creamy pumpkin pie, I wanted to create something special and different that really elevated the flavor of pumpkin and fall spices. In comes gingersnap cookies!! 😍
Crushed gingersnap cookies for the crust is like really, REALLY good. You know how ice cream sandwiches are 100x better when they're made with chewy cookies?! This is the same deal. The cookie crust is sweet, chewy and a little crumbly and pairs beautifully with a classic pumpkin pie. Just trust me on this one guys.
Rich, creamy and full of warming spices...
This recipe is based off of Libby's pumpkin pie recipe that is printed on their cans of pumpkin puree. My mom would follow this recipe for Thanksgiving so this is the pie I grew up eating!
My trick to make this pie super rich is swapping the evaporated milk for half and half. I also love this easy swap because we always have half and half in our house and I'm not going to the grocery store just for one can of evaporated milk! 🤣
Prepping for Thanksgiving?
If you're looking for more delicious recipes to add to your Thanksgiving menu, check out this moist sweet potato cornbread. Serve this recipe with softened butter.
Want to mix things up from pumpkin and sweet potato? Try this easy brown butter nectarine cobbler. You can use fresh nectarines or peaches. This recipe is great if you want to serve a variety of flavor options to your guests. Serve with ice cream!
How To Make Pumpkin Pie with Gingersnap Cookie Crust:
Let's make this heavenly and easy pumpkin pie recipe together!
First, make the crust. Start by adding gingersnap cookies into a large plastic bag and use the back of a metal spoon to crush the cookies into fine crumbs. Once the cookies are completely crushed, measure out 2 cups of cookie crumbs and add to a mixing bowl.
To your mixing bowl, add brown sugar, melted butter, ground ginger and salt. Stir to combine.
Next, use the bottom of a measuring cup to press the crust mixture into a glass pie dish. Use your fingers to help form the edges of the crust and continue to pack the crumbs until your crust doesn't have any empty spots and the edges are formed.
Bake the crust at 350F for 10 minutes.
Now, increase oven temperature to 425F. Grab another mixing bowl to make the pumpkin pie filling. Mix together the pumpkin puree, eggs, half and half, brown sugar, white sugar, salt and spices. Once fully combined, pour the filling into the prepared pie crust.
Bake pumpkin pie at 425F for 15 minutes, then reduce oven temperature to 350F and bake for 45-55 minutes or until a knife inserted in the center comes out clean.
Let the pie cool before cutting and serving. Store in the fridge for up to 5 days.
Tips for Making the Gingersnap Crust:
Add the gingersnap cookies to a large ziplock bag and press out the air before sealing shut. Use the back of a large metal spoon so crush the cookies into fine crumbs. Shake the bag of cookie crumbs to find the pieces you missed and keep crushing with a spoon until all of the cookies are crumbs.
Speaking of cookies... if you haven't tried our soft and fluffy snickerdoodles yet, now's the time!
Everything You'll Need
- Pumpkin Puree
- Half and Half
- White Sugar
- Brown Sugar
- Pumpkin Pie Spice
- Ground Ginger
Gingersnap Cookie Crust:
- Gingersnap Cookies, crushed
- Brown Sugar
- Melted Butter
- Ground Ginger
Need to make a substitution?
No Pumpkin Pie Spice?
No worries! If you don't have any pumpkin pie spice, simply use a mixture of warming fall spices like ginger, nutmeg, cardamom, and allspice.
No Half and Half?
Substitute a 12oz. can of evaporated milk if you don't have 1 ½ cup of half and half.
Sub for Gingersnap Cookies?
A graham cracker crust is delicious in pie recipes. I think it would also work well in this recipe.
More Amazing Fall Recipes:
- Cinnamon Apple Coffee Cake with Maple Glaze
- Moist Pumpkin Streusel Muffins
- Easy Brown Sugar Apple Hand Pies
- Pumpkin Cake with Cream Cheese Frosting
If you make this pumpkin pie with gingersnap cookie crust, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print