This is the best Thanksgiving pie! A pumpkin pie with a zesty gingersnap crust. The best of both worlds collide for the ultimate holiday pie!
Make this delicious pie and be ready to wow your guests.
Pumpkin Pie with Gingersnap Crust
I became the pie baker in my family in my early 20’s. Each Thanksgiving I would try a new kind of pie. I’ve tried everything from Bourbon Apple Pie to the traditional pumpkin pie.
However, this recipe for Pumpkin Pie with Gingersnap Crust has become my favorite. It’s a new take on the traditional Thanksgiving pie.
Now, if you’re anything like me, you don’t love the soggy pie crust that accompanies the traditional pumpkin pie. Not only is it usually undercooked, but the taste is just kinda bland.
Subbing out the traditional pastry crust in this Thanksgiving pie recipe is a delicious crumbled gingersnap cookie crust. Not only do the flavors totally complement the warm autumnal spices, but the crunchy texture is so good!
The Best Thanksgiving Pie
I took my favorite recipe for pumpkin pie and used it to fill a pie dish lined in a yummy, crunchy gingersnap cookie crust. This recipe for pumpkin pie is silky, smooth and the flavor is spicy too!
Using a ratio of 1:1:1 (pumpkin puree to cream to sugar) this pumpkin custard comes out perfect every time.
Not only does this Thanksgiving pie have all the nostalgic flavors of years past, but the new addition of the gingersnap crust makes this a total winner in my book! Wait until you try this.
The gingersnap cookies become chewy and crunchy as they bake in the pie dish. I think this makes the perfect complement to the silky pumpkin custard filling.
Gingersnap Pumpkin Pie Recipe
To make this pumpkin pie with gingersnap crust, you need a box of gingersnap cookies, a food processor and basic pantry staples.
What I love about this recipe for gingersnap pumpkin pie is how simple it is. Nothing fancy in the ingredients (besides the gingersnap cookies).
And the key to making the crust taste super yummy is the addition of a bit of brown sugar and some pumpkin pie spice. Don’t you love pumpkin pie spice?! I use it in all my baking during the fall and winter months.
Ok, let’s get to the recipe!
Gingersnap Pumpkin Pie
- 12 oz Gingersnap Cookies about 40 cookies
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1/2 cup butter melted
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- 1 cup heavy cream
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- Make the gingersnap crust: In a food processor, pulse the gingersnap cookies until you have a coarse crumb. Add the brown sugar and spice. Pulse once or twice. Add the melted butter and pulse until mixed in. Don't overprocess the cookie crumbs. You want them to be broken up but not completely crumbled.
- Pour the crumbs into your pie dish. Using the bottom of a juice glass, work the crumb mixture to spread evenly on the bottom and sides of the pie dish. Press firmly. Place pie dish in fridge to set and preheat oven to 325 degrees.
- While the oven is heating, make the pumpkin pie filling. Place the brown sugar, eggs, salt, and pumpkin pie spice in a bowl. Mix to combine. Next add the pumpkin puree and cream. Whisk to combine.
- Take the pie dish out of the fridge and pour in the pumpkin pie filling. Place in the oven and bake for 1 hour. If the crust starts to burn, place tin foil around the edges to prevent further baking of the cookie crumbs.
- After an hour, check to see if the pie is done. You want the filling to mostely be set but the center may still be a little bit jiggly. Take the pie out of the oven and place on a cooling rack to dry. Once it's at room temperature you can serve or place in the fridge overnight. Serve with whipped cream!
My Favorite Pumpkin Recipes
If you love pumpkin like I do, check out these other pumpkin recipes that I have shared!
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