This Pumpkin Pie with Gingersnap Cookie 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?!
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! 🤣
Be sure to check out our fall recipes to make all of your seasonal baking dreams come true! This pumpkin cake with cream cheese frosting is one of our absolute favorites.
Prepping for Thanksgiving?
This is my all-time favorite Thanksgiving dessert! 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 Pie:
- Pumpkin Puree
- Eggs
- Half and Half
- White Sugar
- Brown Sugar
- Cinnamon
- Pumpkin Pie Spice
- Ground Ginger
- Salt
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!
Printpumpkin pie with gingersnap crust
This Pumpkin Pie with 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?!
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 10-12 1x
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs*
- 2 tablespoons brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon ground ginger
- ¼ ts teaspoon salt
Filling:
- 1 15 oz. can pumpkin puree
- 2 large eggs
- 1 ½ cup half and half*
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ginger
- ½ teaspoon salt
Instructions
- Make the crust first. 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.
- 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 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.
Notes
You can substitute 1 12oz. can evaporated milk for the half and half if desired.
To make this recipe gluten-free, use Mi-Del Gluten Free Gingersnap Cookies.
Nutrition
- Serving Size: 10
- Calories: 266.85kcal
- Sugar: 25.43g
- Sodium: 296.51mg
- Fat: 12.43g
- Saturated Fat: 6.82g
- Carbohydrates: 36.38g
- Fiber: 1.82g
- Protein: 3.64g
- Cholesterol: 60.33mg
Keywords: pumpkin pie, gingersnap cookies, pumpkin desserts, gingersnap crust
Amber L
This recipe is AMAZING! Not only is the filling the best I’ve ever tried, but the crust is really what makes this pumpkin pie next level. I never would have thought to cross gingersnaps with pumpkin, but it works SO well 😍 Will definitely be adding this recipe to my favorites and making it again!
Marley
Thank you SO much for such a sweet review, Amber! I truly appreciate your feedback and I'm so happy to hear that you loved this pumpkin pie recipe. Personally, I'm a big fan of pairing a gingersnap cookie crust with rich pumpkin pie filling, so I am glad you enjoyed this combo as well. Thanks again!
Rachel
OMG this recipe was AMAZING!!! I'm not a huge fan of pumpkin pie, but I want to be. I tried so many versions on my hunt to find at least one pumpkin pie I would like. I've tried whipped to spiced pumpkin pies and THIS pie was hands down the best I've ever had! You NEED to make it!!!!