Rating: 4 stars 4.2
41 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0

Transform a traditional pumpkin pie into something truly memorable with a simple gingersnap crust that comes together in minutes. Delicately spiced gingersnap cookies add crunch and flavor to every bite of this creamy, holiday favorite.

Recipe Summary

20 mins
1 hr
2 hrs
3 hrs 20 mins
1 9-inch pie

This pumpkin pie with a gingersnap crust, full of cozy fall flavor, will please everyone at your table. 

Gingersnap Pumpkin Pie Ingredients

Here's what you'll need to make this pumpkin pie with gingersnap crust: 

· For the crust: gingersnap cookie crumbs, unsalted butter, and white sugar
· For the filling: pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla extract, cinnamon, nutmeg, and salt 

How to Make Gingersnap Pumpkin Pie

You'll find the full, step-by-step recipe below — but here's a brief preview of what you can expect when you make this top-rated pumpkin pie with gingernap crust: 

1. Make the crust: Mix the cookie crumbs, butter, and sugar in a bowl until the mixture is well-combined. 
2. Par-bake the crust: Press the cookie crumb mixture into the bottom and up the sides of a pie pan. Bake in the preheated oven for about five minutes.
3. Make the filling: Whisk all of the filling ingredients together in a mixing bowl. 
4. Bake the pie: Pour the filling into the cooled pie crust. Bake until the pie is mostly set. 

How to Store Gingersnap Pumpkin Pie

Since pumpkin pie is egg-rich, it shouldn't be left at room temperature for more than two hours. Loosely wrap the cooled pie in storage wrap, then store it in the refrigerator for up to four days. 

Allrecipes Community Tips and Praise

"I thought this pie recipe was great," says JEKURS. "Didn't have quite enough gingersnap crumbs so added some vanilla wafer crumbs with it and it worked fine. I certainly will make it again."

"I love anything with molasses, and the ginger cookie crust was a perfect compliment to the pumpkin," raves Ellen. "You'll be disappointed if you're expecting a drier, traditional crust: The moisture from the pumpkin oozes nicely into the ginger cookie to make a moist, very slightly chewy pie bottom."

"Everyone loved this pumpkin pie, even those who aren't usually pumpkin pie fans," says PATRICIA K. "The gingersnap crust not only tasted good but was a nice departure from the hassles of traditional pie crust."

Editorial contributions by Corey Williams


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Filling:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.

  • Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.

  • Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.

  • Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.

Nutrition Facts

315 calories; protein 6.2g; carbohydrates 47.4g; fat 11.9g; cholesterol 69.7mg; sodium 318.9mg. Full Nutrition