This pumpkin pie with gingersnap crust is a cozy, flavorful Thanksgiving dessert that feels familiar but a little more special than the classic version. It has a smooth pumpkin filling, warm fall spices, and a sweet ginger cookie crust that adds just the right amount of crunch and spice. If you want a holiday pie that is easy to make and guaranteed to stand out on the dessert table, this recipe is a wonderful choice.
One of the best parts of this pumpkin gingersnap pie is that you do not need to make a traditional all-butter pie crust. Instead, the crust is made with crushed gingersnap cookies, melted butter, brown sugar, ginger, and a pinch of salt. It comes together quickly and gives the pie a rich, spiced flavor that pairs beautifully with the creamy pumpkin filling.
This pumpkin pie recipe is a delicious twist on a classic Thanksgiving dessert. The filling is made with pumpkin puree, eggs, half and half, brown sugar, white sugar, and plenty of warm spices. The result is a rich, creamy pumpkin pie with a cookie crust that tastes like a soft, spiced ginger cookie.
You can make the crust with gingersnap cookies, or you can use graham crackers if that is what you have on hand. Adding ground ginger and cinnamon-style spices helps give the crust a deep, warm flavor that complements the sweetness of the pumpkin filling. Serve each slice with fresh whipped cream or a scoop of vanilla ice cream for a simple and comforting holiday dessert.
Why You’ll Love This Twist on a Classic Pumpkin Pie!
Traditional pie crust is delicious, but pumpkin pie can be even better with a crust that adds more flavor and texture. A gingersnap cookie crust gives this pie a sweet, warmly spiced base that makes every bite taste extra festive. It is slightly crumbly, slightly chewy, and full of ginger flavor, which works especially well with pumpkin and fall spices.
This recipe is also easier than a classic pastry crust because there is no rolling, chilling, or shaping dough. You simply crush the cookies, mix them with butter and sugar, press the mixture into a pie dish, and bake it briefly before adding the filling. It is a simple method that still creates a beautiful and flavorful holiday pie.
Rich, creamy and full of warming spices…
This pumpkin pie is inspired by the traditional pumpkin pie many families make for Thanksgiving. The filling uses classic ingredients, but the half and half gives it a richer, creamier texture. It is an easy swap for evaporated milk and creates a smooth custard-style filling that bakes beautifully.
The combination of cinnamon, pumpkin pie spice, ginger, brown sugar, and pumpkin puree gives this pie a warm seasonal flavor without making it overly sweet. The gingersnap crust adds another layer of spice, making this dessert feel perfect for Thanksgiving, Friendsgiving, Christmas, or any fall baking occasion.
If you love pumpkin desserts, this pie is a great recipe to add to your seasonal baking list. It has all the comfort of a classic pumpkin pie, but the cookie crust makes it feel fresh, memorable, and a little more special.
Prepping for Thanksgiving?
This pumpkin pie with gingersnap crust is a great make-ahead Thanksgiving dessert because it needs time to cool before serving. You can bake it earlier in the day or the day before your holiday meal, then keep it chilled in the refrigerator until you are ready to slice and serve.
For a balanced Thanksgiving dessert table, serve this pie alongside other fall favorites such as apple cake, pumpkin muffins, hand pies, or cobbler. The warm ginger flavor in the crust makes this pie a standout option for guests who enjoy classic pumpkin pie but appreciate a little extra spice and texture.
How To Make Pumpkin Pie with Gingersnap Cookie Crust:
Start by preparing the gingersnap cookie crust. Place the gingersnap cookies in a large plastic bag, press out the air, and seal the bag. Use the back of a large metal spoon or a rolling pin to crush the cookies into fine crumbs. Shake the bag as you go so you can find any larger pieces and crush them completely. Measure out 2 cups of cookie crumbs and add them to a mixing bowl.
Add brown sugar, melted butter, ground ginger, and salt to the cookie crumbs. Stir until the mixture is evenly combined and has the texture of damp sand. Pour the crust mixture into a glass pie dish and use the bottom of a measuring cup to press it firmly into the bottom and up the sides of the dish. Use your fingers to shape the edges and make sure there are no empty spots.
Bake the crust at 350F for 10 minutes. This helps the crust set before the filling is added.
Next, increase the oven temperature to 425F. In a separate mixing bowl, whisk together the pumpkin puree, eggs, half and half, brown sugar, white sugar, salt, cinnamon, pumpkin pie spice, and ginger. Mix until the filling is smooth and fully combined.
Pour the pumpkin filling into the prepared gingersnap crust. Bake the pie at 425F for 15 minutes, then reduce the oven temperature to 350F and continue baking for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Let the pie cool before slicing. For the best texture, chill it before serving. Store leftover pumpkin pie in the refrigerator for up to 5 days.
Tips for Making the Gingersnap Crust:
For the best crust texture, crush the gingersnap cookies into fine, even crumbs. Large cookie pieces can make the crust harder to press into the pie dish. Press the crust firmly so it holds together after baking, especially around the edges.
If the crust seems too loose, make sure the butter is evenly mixed through the crumbs. The mixture should hold together when pressed. A measuring cup works well for packing the crust tightly into the dish.
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
- Salt
Need to make a substitution?
No Pumpkin Pie Spice?
If you do not have pumpkin pie spice, use a blend of warm spices such as ginger, nutmeg, cardamom, and allspice. Keep the flavor balanced so the pumpkin remains the star of the pie.
No Half and Half?
You can substitute one 12-ounce can of evaporated milk for the 1 ½ cups of half and half.
Sub for Gingersnap Cookies?
A graham cracker crust can also work well in this pumpkin pie recipe. It will be milder and less spicy than a gingersnap crust, but still delicious.
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, share it with friends and family and enjoy every cozy slice.
Recipe
Pumpkin Pie with Gingersnap Crust
5 from 5 reviews
This pumpkin pie with gingersnap crust is a rich, creamy, spiced dessert with a sweet ginger cookie crust. It is an easy and flavorful twist on classic pumpkin pie.
- Author: Marley
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 servings
- Category: Pies
- Method: Bake
- Cuisine: American
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs
- 2 tablespoons brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon ground ginger
- ¼ teaspoon salt
Filling:
- 1 15 oz. can pumpkin puree
- 2 large eggs
- 1 ½ cups 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. Add gingersnap cookies to a large plastic bag and crush them into fine crumbs with the back of a metal spoon or a rolling pin. Measure 2 cups of crumbs and place them in a mixing bowl.
- Add brown sugar, melted butter, ground ginger, and salt to the cookie crumbs. Stir until evenly combined.
- Press the crust mixture into a glass pie dish. Use the bottom of a measuring cup to pack it firmly into the bottom and sides, then shape the edges with your fingers.
- Bake the crust at 350F for 10 minutes.
- Increase the oven temperature to 425F. In a separate bowl, whisk together the pumpkin puree, eggs, half and half, brown sugar, white sugar, cinnamon, pumpkin pie spice, ginger, and salt. Pour the filling into the prepared crust.
- Bake the pie at 425F for 15 minutes. Reduce the oven temperature to 350F and bake for another 45 to 55 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool before slicing and serving. Store leftovers in the refrigerator for up to 5 days.
Notes
- You can substitute one 12 oz. can of evaporated milk for the half and half if desired.
- Store-bought gingersnap cookies work well for the crust.
- To make this recipe gluten-free, use gluten-free gingersnap cookies.
- If making this pie in an 8×8 inch pan as pie bars, doubling the pumpkin filling can create a better filling-to-crust ratio. Baking time may need to be increased slightly.