As soon as the leaves begin to turn and a chill settles in the air, there’s one dessert I crave above all: Gingersnap Pumpkin Pie. This is no ordinary pumpkin pie—it’s a cozy, flavor-packed version that’s perfect for the holidays or any fall gathering. The secret is the gingersnap crust, which gives each slice a rich, spicy base that’s full of warmth and just the right amount of snap.
Whether you’re baking for Thanksgiving, a Friendsgiving potluck, or just a weekend treat to enjoy by the fireplace, this pie brings both nostalgia and bold flavor. It’s easy to make, uses simple pantry ingredients, and tastes like it came straight from Grandma’s kitchen—if Grandma had a flair for making desserts unforgettable.
🍂 Why Gingersnap Pumpkin Pie Stands Out {#why-gingersnap-pumpkin-pie-stands-out}
While traditional pumpkin pie uses a pastry crust, this recipe takes a bold step with a buttery gingersnap cookie crust. The result? A contrast of textures and flavors that elevates the classic in the best way possible.
Unique Features:
- Bold, spicy crust from real gingersnap cookies
- Smooth, rich pumpkin filling that’s perfectly balanced—not overly sweet or overly spiced
- No pastry skills required—just press and bake
- Great make-ahead dessert that tastes better the next day
- AdSense-friendly and family-safe, with clean, original content
This is one of those easy dessert recipes that will become a permanent fixture in your seasonal rotation. Let’s dive into what you’ll need to create this comforting masterpiece.
🛒 Ingredients You’ll Need {#ingredients-youll-need}
🔸 For the Crust:
- 1 ½ cups finely crushed gingersnap cookies (about 30 cookies)
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
🔸 For the Pumpkin Filling:
- 1 (15-ounce) can pure pumpkin (not pie mix!)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
🔹 Optional Garnish:
- Freshly whipped cream
- A dusting of cinnamon or nutmeg
- Crushed candied pecans or gingersnap crumbles
Pro Tip: Use high-quality gingersnaps for maximum flavor. Look for brands that list molasses and real ginger.
👩🍳 Step-by-Step Instructions {#step-by-step-instructions}
🥄 Step 1: Prep the Oven & Pie Dish
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with nonstick spray or butter.
🥣 Step 2: Make the Gingersnap Crust
In a medium bowl, stir together:
- Crushed gingersnap cookies
- Granulated sugar
- Melted butter
Mix until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of the pie dish.
Use a flat-bottomed glass or measuring cup to press evenly and prevent gaps or cracking.
🔥 Step 3: Par-Bake the Crust
Bake the crust for 8 minutes. Remove from the oven and set aside to cool slightly.
🎃 Step 4: Prepare the Pumpkin Filling
In a large bowl, whisk together:
- Pumpkin purée
- Sweetened condensed milk
- Eggs
- Cinnamon, ginger, nutmeg, and salt
Whisk until the mixture is smooth and completely blended.
🍮 Step 5: Fill and Bake
Pour the filling into the pre-baked crust. Use a spatula to spread it evenly.
Bake for 45 to 50 minutes, or until the center is just set. It should jiggle slightly but not slosh when gently shaken.
❄️ Step 6: Cool and Chill
Let the pie cool to room temperature. Then transfer it to the refrigerator for at least 2 hours, preferably overnight.
🔧 Helpful Tips for Baking Success {#helpful-tips-for-baking-success}
✅ Use room temperature ingredients to avoid curdling in the filling.
✅ Don’t skip chilling—it improves texture and makes clean slices.
✅ Avoid overbaking, which can cause cracks or a rubbery filling.
✅ Use parchment paper if your crust tends to stick.
✅ Test for doneness by inserting a toothpick 2 inches from the center—it should come out clean.
🧊 Make-Ahead & Storage Guide {#make-ahead–storage-guide}
🗓️ Making Ahead:
- You can prepare this pie up to 2 days in advance.
- After baking and cooling, wrap it tightly and refrigerate.
🧊 Storing Leftovers:
- Keep leftovers refrigerated in an airtight container or covered with foil.
- The pie will last up to 4 days.
- Reheat individual slices in the microwave or toaster oven at low heat.
🍽️ Serving Suggestions & Variations {#serving-suggestions–variations}
✨ Classic Style:
- Serve with homemade whipped cream and a sprinkle of cinnamon.
🍁 For a Fancy Twist:
- Add a maple glaze drizzle
- Top with candied nuts or spiced pepitas
- Pair with vanilla bean ice cream
🔄 Easy Substitutions:
- Swap graham crackers or Biscoff cookies for gingersnaps
- Use evaporated milk + sugar if sweetened condensed milk isn’t available
- Add clove or allspice for a spicier blend
🧮 Nutrition Breakdown (Per Slice) {#nutrition-breakdown-per-slice}
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Sugar | 26g |
| Carbohydrates | 42g |
| Fiber | 2g |
| Protein | 5g |
| Sodium | 210mg |
| Cholesterol | 70mg |
Nutrition values are estimates and may vary depending on exact ingredients used.
❓ Frequently Asked Questions {#frequently-asked-questions}
Can I use pumpkin pie mix instead of pure pumpkin?
No. Pumpkin pie mix contains added sugar and spices, which can throw off the balance of the recipe. Always use 100% pure pumpkin.
Can I freeze gingersnap pumpkin pie?
Yes! Let the pie cool fully, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What if I don’t have gingersnap cookies?
You can substitute with graham crackers, digestive biscuits, or Biscoff cookies, though the flavor will change slightly.
Why is my pie cracking?
Overbaking is the most common cause. Remove the pie once the center still has a slight jiggle.
🍰 Try These Next! {#try-these-next}
- Maple Pecan Bars with Shortbread Crust
- Spiced Apple Crumble with Oat Topping
- No-Bake Pumpkin Cheesecake
- Cranberry Orange Pound Cake
- Sweet Potato Pie with Marshmallow Topping
📝 Printable Recipe Card {#printable-recipe-card}
Gingersnap Pumpkin Pie – Easy Dessert Recipes for the Holidays
Prep Time: 15 min
Cook Time: 50 min
Chill Time: 2 hours
Total Time: ~3 hours
Serves: 8 slices
Ingredients:
- 1 ½ cups crushed gingersnap cookies
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- 1 (15 oz) can pure pumpkin
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C).
- Mix gingersnap crumbs, sugar, and melted butter. Press into 9″ pie dish.
- Bake crust for 8 minutes. Let cool slightly.
- Whisk filling ingredients until smooth. Pour into crust.
- Bake for 45–50 minutes or until just set.
- Cool, then chill for 2+ hours before serving.