Delicious Gingersnap Pumpkin Pie You’ll Love This Fall

Introduction

Fall has officially arrived, and with it comes the irresistible aroma of spices wafting through our kitchens. Among all the seasonal treats, the gingersnap pumpkin pie stands out as a true autumn superstar. This classic dessert gets a delicious upgrade with a spicy gingersnap crust that perfectly complements the creamy pumpkin filling. Additionally, the combination creates a flavor explosion that will make your taste buds dance with joy.

When the leaves start changing colors and there’s a chill in the air, nothing feels more comforting than baking a homemade gingersnap pumpkin pie. Furthermore, this recipe has become my family’s favorite over the years, and I’m excited to share it with you today.

Why Gingersnap Pumpkin Pie?

The traditional pumpkin pie is undoubtedly delicious, but once you try this gingersnap pumpkin pie version, you might never go back. First of all, the gingersnap cookies create a crust with depth and character. Moreover, they add a spicy kick that enhances the pumpkin flavor rather than competing with it.

Many bakers struggle with making the perfect pie crust, but this gingersnap version is not only tastier but also much easier to prepare. Consequently, even beginners can achieve impressive results with minimal effort. The gingersnap cookies already contain the perfect blend of spices, so half the flavor work is done for you!

Ingredients You’ll Need

For the perfect gingersnap pumpkin pie, you’ll need to gather these ingredients:

For the Gingersnap Crust:

• 2 cups gingersnap cookie crumbs (about 40 cookies)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/4 cups evaporated milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Making the Gingersnap Crust

1. First, preheat your oven to 350°F (175°C).
2. Then, place the gingersnap cookies in a food processor and pulse until finely ground.
3. Next, transfer the crumbs to a bowl and mix with sugar.
4. After that, pour in the melted butter and stir until the mixture resembles wet sand.
5. Subsequently, press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
6. Finally, bake for 10 minutes, then remove from the oven and let cool.

Preparing the Pumpkin Filling

1. In a large bowl, whisk the pumpkin puree, brown sugar, pumpkin pie spice, and salt.
2. Then, add the eggs one at a time, whisking well after each addition.
3. Gradually stir in the evaporated milk and vanilla extract until the mixture is smooth and well combined.
4. Afterward, pour the filling into the cooled gingersnap crust.
5. Bake for 45-50 minutes, or until the center is almost set (it should be slightly jiggly).
6. Let the pie cool completely on a wire rack before refrigerating for at least 2 hours.

Tips for the Perfect Gingersnap Pumpkin Pie

For an exceptional gingersnap pumpkin pie experience, consider these helpful tips:

1. Choose quality gingersnaps: The flavor of your crust depends on the quality of your cookies. Therefore, choose gingersnaps with pronounced ginger and molasses flavors.
2. Don’t overmix the filling: Overmixing can incorporate too much air, which might cause cracks. As a result, mix just until ingredients are combined.
3. Shield the crust: If you notice the crust browning too quickly, cover the edges with aluminum foil.
4. The jiggle test: The center of your pie should still have a slight jiggle when you take it out of the oven. Consequently, it will finish setting as it cools.
5. Chill thoroughly: For the best flavor and texture, chill your gingersnap pumpkin pie overnight before serving.

Serving Suggestions

This gingersnap pumpkin pie is absolutely delicious on its own, but there are several ways to elevate it even further:

• Top with freshly whipped cream and a sprinkle of cinnamon
• Add a drizzle of caramel sauce for extra decadence
• Serve with a scoop of vanilla ice cream
• Pair with a cup of spiced apple cider or hot coffee

Variations to Try

While this gingersnap pumpkin pie recipe is amazing as is, you might want to experiment with these variations:

1. Chocolate Gingersnap Pumpkin Pie: Add 1/2 cup mini chocolate chips to the filling before baking.
2. Bourbon Gingersnap Pumpkin Pie: Add 2 tablespoons of bourbon to the filling for a grown-up twist.
3. Streusel-Topped Gingersnap Pumpkin Pie: Create a simple streusel with flour, brown sugar, and butter to sprinkle on top during the last 15 minutes of baking.

Make-Ahead and Storage Tips

One of the best things about gingersnap pumpkin pie is that it actually tastes better after the flavors have had time to meld. Therefore, it’s the perfect make-ahead dessert for holidays and gatherings.

• Make up to 2 days in advance and store covered in the refrigerator
• Freeze for up to 1 month (thaw overnight in the refrigerator)
• Leftover pie will keep for 3-4 days in the refrigerator

Why Our Readers Love This Gingersnap Pumpkin Pie

Our gingersnap pumpkin pie has received rave reviews from readers. Here’s what some of them have to say:

“The gingersnap crust takes this pumpkin pie to a whole new level! It’s been my go-to Thanksgiving dessert for three years running.” – Sarah M.

“I was never a big pumpkin pie fan until I tried this recipe. Now I can’t get enough of it!” – Michael T.

“The combination of ginger and pumpkin is absolutely perfect. Plus, the crust is so much easier than traditional pie crust!” – Jennifer L.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, you’ll need about 2 cups of puree. Just make sure to drain off any excess liquid.

What if I can’t find gingersnap cookies?
Graham crackers make a good substitute, though the flavor profile will be different. Add 1 teaspoon of ground ginger to the crumbs for a similar effect.

Can this pie be made gluten-free?
Yes! Simply use gluten-free gingersnap cookies for the crust, and you’ll have a delicious gluten-free dessert.

Why did my pie crack on top?
Cracks usually form when a pie is overcooked or cooled too quickly. Next time, try reducing the baking time slightly and cooling at room temperature.

Conclusion

This gingersnap pumpkin pie is more than just a dessert—it’s a celebration of fall flavors in their most harmonious form. The spicy gingersnap crust provides the perfect foundation for the creamy, spiced pumpkin filling, creating a dessert that will have everyone asking for seconds.

Whether you’re preparing for a holiday feast or simply craving a special autumn treat, this gingersnap pumpkin pie is sure to impress. Moreover, it might just become your new fall tradition!

So preheat that oven, crush those gingersnaps, and get ready to create a pie that will fill your home with the most delightful aroma of fall. Subsequently, you’ll understand why this gingersnap pumpkin pie has become a seasonal favorite for so many.

Don’t forget to check out our Caramel Pecan Apple Pie recipe for another delicious variation on this classic fall dessert!

Delicious Gingersnap Pumpkin Pie You’ll Love This Fall

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Author: thelunaskitchen Cuisine: American Recipe Keys: Nut Free

Prep Time 25 mins Cook Time 55 mins Rest Time 2 hrs Total Time 3 hrs 20 mins Difficulty: Intermediate Servings: 8 Calories: 320 Kcal Best Season: Fall

Description

Fall ushers in cozy days filled with warmth, spice, and the comforting scent of home-baked desserts—and nothing captures the season better than a Gingersnap Pumpkin Pie. This autumn classic takes the traditional pumpkin pie to new heights with a bold, flavorful twist. A buttery, spiced gingersnap crust adds depth and texture, perfectly balancing the smooth and creamy pumpkin filling. Each bite bursts with the rich flavors of cinnamon, ginger, and nutmeg, creating the ultimate fall indulgence.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Gingersnap Crust:

• 
  2 cups gingersnap cookie crumbs (about 40 cookies)
• 
  ¹⁄₄ cup granulated sugar
• 
  6 tbsp unsalted butter, melted

For the Pumpkin Filling:

• 
  1 (15 oz) can pumpkin puree
• 
  ³⁄₄ cup brown sugar, packed
• 
  2 tsp pumpkin pie spice
• 
  ¹⁄₂ tsp salt
• 
  3 large eggs
• 
  1 ¹⁄₄ cups evaporated milk
• 
  1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).

1. Process gingersnap cookies until finely ground, then mix with sugar and melted butter.

1. Press mixture into a 9-inch pie dish and bake for 10 minutes. Let cool.

1. Whisk together pumpkin puree, brown sugar, pumpkin pie spice, and salt.

1. Add eggs one at a time, then gradually stir in evaporated milk and vanilla.

1. Pour filling into cooled crust and bake for 45-50 minutes until center is almost set.

1. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Sodium 320mg14%

Total Carbohydrate 42g15%

Sugars 28g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Gingersnap Pumpkin Pie, gingersnap pumpkin pie cookies, silky gingersnap pumpkin pie, best gingersnap pumpkin pie, the best gingersnap pumpkin pie