Pumpkin Pie with Gingersnap Crust

A slice of pumpkin pie with gingersnap crust on a stack of grey plates.

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5 from 3 reviews

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?!


Units Scale


  • 2 cups gingersnap cookie crumbs*
  • 2 tablespoons brown sugar
  • 5 tablespoons butter, melted
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt


  • 1 15 oz. can pumpkin puree
  • 2 large eggs
  • 1 1/2 cup half and half*
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt


  1. 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.
  2. To your mixing bowl, add brown sugar, melted butter, ground ginger and salt. Stir to combine.
  3. 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.
  4. Bake the crust at 350F for 10 minutes.
  5. 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.
  6. 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.
  7. Let the pie cool before cutting and serving. Store in the fridge for up to 5 days.


  • You can substitute 1 12oz. can evaporated milk for the half and half if desired.
  • I like to use the brand Stauffer's for the storebought gingersnaps.
  • To make this recipe gluten-free, use Mi-Del Gluten Free Gingersnap Cookies.
  • If making this pie in an 8x8" pan to make pie bars, I recommend doubling the pumpkin filling to get a better ratio of filling to crust. Be aware that you may need to increase the baking time a bit if you double the filling.