Pumpkin Pie with Gingersnap Crust
This pumpkin pie with gingersnap crust takes the classic holiday pie and gives it a spicy, snappy upgrade. Gingersnap crust adds warm ginger flavor and crunch that graham crackers can’t match, while filling stays silky and perfectly spiced. Ready in 1 hr 15 min plus chilling.
Pumpkin Pie with Gingersnap Crust
Ingredients
Method
- Preheat 350°F. Mix crumbs, melted butter, sugar, salt. Press into 9″ pie plate. Blind-bake 10 min.
- Whisk pumpkin, evaporated milk, brown sugar until smooth.
- Whisk in eggs + yolk, spice, vanilla, salt.
- Pour into warm crust.
- Bake 50-60 min until edges set, center jiggles slightly.
- Cool completely, then chill minimum 4 hours.
- Serve with whipped cream.
Why You’ll Love It
- Gingersnap crust game-changer. Spicy, buttery, crunchy.
- Silky filling. Don’t overbake — center should jiggle slightly.
- Make-ahead. Needs chilling anyway.
- No pie skills needed. Press-in crust, no rolling.
- Classic, elevated. Familiar yet interesting.
Why It Works
Gingersnaps’ ginger/molasses/cinnamon echo filling spices for cohesive flavor. Egg custard sets low and slow — pull when center wobbles. Blind-bake crust 10 min to keep crisp.
Key Ingredients
- Gingersnaps: 2 cups crumbs. Butter: 6 Tbsp. Pumpkin: 15-oz can pure purée. Evaporated milk: 12-oz can. Brown sugar: 3/4 cup. Eggs: 2 + 1 yolk. Spice: 2 tsp.
Tips
- Use pure pumpkin, NOT pie filling. Don’t overbake. Chill minimum 4 hours. Blind-bake crust.
Variations
- Graham crust: Swap if preferred. Bourbon: Add 2 Tbsp bourbon to filling. Whipped cream: Serve with spiced whipped cream.
What to Serve With
Whipped cream, vanilla ice cream, coffee.
Storage
To store: 4 days refrigerated. To freeze: Freeze baked pie 3 months.
FAQs
Why cracked?
Overbaked. Soggy crust? Didn’t blind-bake. Can I use fresh pumpkin? Yes, roast and purée.
