Pumpkin Pie with Gingersnap Crust

Introduction

Pumpkin Pie with Gingersnap Crust is a cozy and festive dessert perfect for fall and the holidays. Instead of the traditional buttery pie crust, this version features a crunchy gingersnap cookie crust that pairs beautifully with the creamy pumpkin filling. The warm spice from the cookies complements the cinnamon, nutmeg, ginger, and cloves in the filling, while a hint of maple syrup adds natural sweetness.

this recipe

It’s a simple, no-fuss recipe that delivers big flavor and is sure to impress your family and guests.

Jump to:

• Introduction
• Why You’ll Love This Recipe
• Ingredients & Substitutions
• Step-by-Step Instructions
• Expert Tips & Tricks
• Serving Suggestions
• Frequently Asked Questions
• Storage & Reheating
• Variations
• Additional Resources
• Conclusion
• Pumpkin Pie with Gingersnap Crust

Why You’ll Love This Recipe

Key Benefits

• Quick to make with no dough rolling required
• Warm ginger spice adds a seasonal twist
• Great for holiday gatherings or potlucks
• Easily adaptable for gluten-free or dairy-free diets

Taste & Texture

The crust is buttery and crisp with a subtle ginger snap, while the pumpkin filling is smooth, velvety, and perfectly spiced. A dollop of whipped cream or drizzle of caramel on top makes every slice irresistible.

Ingredients & Substitutions

For the Gingersnap Crust

• 1 ½ cups gingersnap cookie crumbs (gluten-free if needed)
• 6 tablespoons unsalted butter, melted

For the Pumpkin Filling

• 2 cups pumpkin puree (or 1 can, 15 oz)
• 2 large eggs
• ¾ cup brown sugar
• ¼ cup maple syrup (or more brown sugar)
• 1 ½ cups heavy cream (or evaporated milk)
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon cloves

Substitutions:

• Swap maple syrup with caramel sauce for extra richness
• Use coconut cream for a dairy-free version
• Try graham crackers or Oreos for a crust variation

Step-by-Step Instructions

1. Preheat oven to 350°F (180°C).
2. Make the crust: Mix gingersnap crumbs with melted butter and press into a 9–10 inch pie dish. Bake 8–12 minutes until lightly golden. Let cool.
3. Make the filling: Whisk pumpkin puree, eggs, sugar, maple syrup, cream, vanilla, and spices until smooth.
4. Bake the pie: Pour filling into the cooled crust. Bake 45–55 minutes until the center is set but slightly jiggly.
5. Cool & serve: Allow to cool completely, then chill in the fridge for best slices.

Expert Tips & Tricks

• Don’t overbake—the pie firms up as it cools.
• If cracks appear, cover with whipped cream.
• Chill overnight for best texture and easy slicing.
• Pre-bake the crust to avoid sogginess.

Serving Suggestions

• Top with whipped cream, candied pecans, or caramel drizzle.
• Pair with chai tea, apple cider, or a sweet Riesling.
• For festive presentation, garnish with a dusting of cinnamon or nutmeg.

Frequently Asked Questions

Storage & Reheating

• Store covered in the fridge for up to 4 days.
• Freeze slices for up to 2 months.
• Reheat gently in the oven at 300°F for 10–15 minutes, or microwave for 20–30 seconds.

Variations

• Add 2 tablespoons of bourbon to the filling for depth of flavor.
• Swirl in cream cheese or caramel before baking for a fun twist.
• For mini versions, bake in muffin tins or ramekins.

Additional Resources

If you love this Pumpkin Pie with Gingersnap Crust, you’ll also enjoy these recipes from Bake with Lina:

• Classic Pumpkin Pie Recipe
• No-Bake Pumpkin Cheesecake Recipe
• Mini Pumpkin Pies

Conclusion

Pumpkin Pie with Gingersnap Crust is the perfect holiday dessert—simple to prepare, packed with warm flavors, and always a crowd-pleaser. Whether you’re hosting Thanksgiving, a cozy fall dinner, or just craving pumpkin, this pie will hit the spot. Don’t forget to snap a picture and share your creation—I’d love to see it!

For more delicious holiday recipes and baking inspiration, follow along on Pinterest at Bake with Lina.

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